Asparagus Terrine

Ingredients

• 60 ml (1/4 cup)water
• 454 g (1 pound), with 2.5–4 cm (1–1 1/2 inches) cut off the bottomfresh asparagus
• 2.5 ml (1/2 teaspoon)kosher salt
• 6 g (2 teaspoons)unflavoured powdered gelatine
• 30 ml (2 tablespoons)cold water
• 227 g (8 ounces), at room temperaturequark or farmer’s cheese
• 227 g (1 8-ounce block), at room temperaturecream cheese
• 3 to 5anchovies in olive oil, drained
• 7 wholechives
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 15 g (1/4 cup), roughly choppedflat-leaf parsley
• To serveslices of toasted French bread

Instructions

1. 1

   Steam the asparagus

   Pour or spritz 60 ml (1/4 cup) water over 4 paper towels. Spread them out, place the asparagus on top and sprinkle with the salt. Roll the asparagus up in the damp towels, then put the bundle seam-side down in the microwave. Microwave on high for 3 to 4 minutes, until just crisp-tender. Using tongs, carefully remove and unwrap the bundle, then set the asparagus aside.

2. 2

   Prepare the tin

   Spritz a 23 by 13 cm (9 by 5-inch) loaf tin with water and line it with cling film, leaving enough overhang to fold over the filling.

3. 3

   Bloom the gelatine

   Put the gelatine and 30 ml (2 tablespoons) cold water in a 1-litre saucepan. Leave it to bloom for 5 minutes.

4. 4

   Blend the filling

   Add the quark or farmer’s cheese, cream cheese, anchovies, chives and black pepper to a food processor. Process for 1 minute, then stop and scrape down the sides of the bowl.

5. 5

   Melt the gelatine

   Warm the bloomed gelatine over low heat until melted, about 1 minute, then remove it from the heat. With the food processor running, slowly pour in the melted gelatine and process for 30 seconds.

6. 6

   Layer the terrine

   Scatter the parsley evenly over the bottom of the prepared tin and pour in one quarter of the cheese mixture. Lay one third of the asparagus in a single layer on top, alternating the direction of the tips. Repeat the layers with the remaining cheese mixture and asparagus, finishing with cheese mixture. Fold the cling-film overhang over the filling, place a second loaf tin on top and press down to compact. Refrigerate for about 2 hours, until firm.

7. 7

   Slice and serve

   Serve chilled, cut into 2.5 cm (1-inch) slices, with crackers or slices of toasted French bread.

What is asparagus terrine?

A terrine is a chilled, moulded dish that is sliced to serve. This version layers asparagus with a savoury cheese mixture, setting the layers with gelatine.

The method draws on the French tradition of moulded terrines, while the combination of soft cheese, herbs and anchovies gives this one a rich, savoury flavour. Pressing the layers in the tin helps the slices hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 6g protein, 3g carbs, 11g fat.

The asparagus contributes most of the carbohydrates and fibre, while the quark or farmer’s cheese and cream cheese provide much of the protein and fat. Anchovies also contribute protein and sodium, and the cheese makes this a rich dish; serve a slice with extra vegetables or a fresh salad to balance the plate.

Why steam the asparagus in towels?

Damp paper towels provide a quick way to steam the spears in the microwave. The short cooking time keeps them crisp-tender, so they retain some bite in the finished terrine.

Trim the woody ends before cooking, and take care when opening the hot bundle. Let the spears sit aside while you prepare the filling.

Building the cheese filling

Room-temperature quark or farmer’s cheese and cream cheese blend more smoothly than cold blocks. Scraping down the processor bowl helps incorporate any mixture clinging to the sides.

Anchovies add a savoury note, while chives and black pepper season the cheese. The recipe allows for 3 to 5 anchovies, so choose the amount to suit how pronounced you want that flavour.

Getting the gelatine right

Let the powdered gelatine sit in cold water for 5 minutes before heating; this gives it time to absorb the water evenly. Warm it gently over low heat until it melts, rather than letting it boil.

Pour the melted gelatine into the cheese mixture slowly while the processor is running. This distributes it through the filling and helps the terrine set evenly.

Layering for neat slices

Start with parsley at the bottom of the lined tin; it will appear on the outside of the unmoulded terrine. Add the filling and asparagus in repeated layers, alternating the direction of the tips for an even arrangement.

Finish with cheese mixture, fold the cling film over the top and press with a second loaf tin. The recipe calls for about 2 hours in the fridge, or until the terrine is firm.

Serving and timing

This dish needs chilling time to set, so it is useful to prepare it ahead rather than make it just before serving. Keep it chilled until you are ready to slice.

Serve the slices with toasted French bread, as directed, or crackers. The crisp accompaniment contrasts with the cool, creamy terrine.

Recipe notes & tips

• Use room-temperature cheeses so they blend into a smooth filling.
• Trim the asparagus ends before steaming, as the recipe directs.
• Keep the asparagus crisp-tender so the layers retain some texture.
• Scrape down the food processor bowl after blending the filling for 1 minute.
• Pour the melted gelatine in slowly while the processor is running.
• Chill the terrine until firm before attempting to slice it.

Variations

• Adjust the anchovies: Use 3 for a subtler savoury flavour or 5 for a stronger one.
• Choose the cheese: Use either quark or farmer’s cheese, as listed.
• Change the herbs: Use chives as directed and add a little extra parsley for a more herbal finish.
• Serve with crackers: Offer crackers alongside the terrine instead of toasted French bread.
• Make smaller servings: Cut thinner slices for a lighter starter portion.

Common mistakes to avoid

• Overcooking the asparagus: Microwave only until it is just crisp-tender, 3 to 4 minutes.
• Using cold cheese: Bring the quark or farmer’s cheese and cream cheese to room temperature for easier blending.
• Skipping the bloom: Leave the gelatine in cold water for 5 minutes before heating.
• Heating the gelatine too hard: Melt it over low heat and remove it once liquid.
• Rushing the chill: Refrigerate for about 2 hours, until the terrine is firm.
• Slicing before it sets: Wait until chilled and firm so the layers hold their shape.

How to store

Wrap the terrine in cling film and refrigerate for up to 2 days. Serve it chilled; the recipe does not specify reheating.

Frequently asked questions