Look forward to this fine asparagus recipe:
– prepared weighed – prepared prepared weighed – creamed emmental mentaler – deboned ntgraetet weighed.
Cook the asparagus separately by type in a little salted water or in a strainer over steam until not too soft. For a tureen, rinse 4 white and 4 green asparagus with cold water and drain on a kitchen towel. Drain the remaining asparagus and cool.
Separate the asparagus and add half of the eggs, egg yolks, grated Emmental cheese and heavy cream. Season the two masses with salt and freshly ground pepper to taste. Line a small terrine dish or coated pie dish (quiche dish) with parchment paper and brush with melted butter.
Cut the salmon fillet to create a strip about 30 mm wide along the length of the mold. Pour in the white asparagus puree. Place half of the white and green asparagus set aside, alternating lengthwise on top of the puree. Place the salmon on top. Spread the remaining asparagus evenly on top and finish with the green asparagus puree.
Cover the tureen with aluminum foil and place it in a larger dish. Add enough boiling water to cover two-thirds of the dish. Immediately put it in the oven heated to 200 degrees on the lowest shelf. Meanwhile, cook the terrine for 40 minutes.
Remove from the water bath and cool covered. To serve
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