Preparation
Crack the whole eggs into a blender.
Add crème fraîche, salt, pepper, and cooked asparagus (set aside 4–5 whole asparagus spears).
Blend everything thoroughly.
Place the 4–5 whole asparagus spears at the bottom of a loaf tin.
Pour the blended mixture over them.
Bake at 170°C for about 40 min.
To check if it's done, insert a small knife as you would for a cake – the blade should come out clean.
Let cool before serving.
Tips !
- This recipe can be made the day before.
- A terrine like this can be served as an appetizer or as a starter with a seasonal salad or a pastry.
For 4 people
Preparation : 10 min
Cooking : 40 min
Ingredients and products
- 600-700 g green asparagus
- 5 tbsp crème fraîche
- 5 whole eggs
- salt and pepper
