Pasta dishes are always a good idea!
(*) For a mold of 1.5 l capacity, should offer peel and cut carrots for 4 people as a main course, or for 4 people as an entrée. Melt the butter in a pan. Sauté the carrots and then add water to just cover. Do ten min with lid on and another ten min without lid, there should be very little liquid left at the end.
Remove the skin from the white asparagus generously and cut away the lower, harder part. Cut the green asparagus freshly at the bottom and, if necessary, remove the peel from the lower third. Place all asparagus in a colander and cook over steam until tender. Place on a kitchen towel. Cut tips into small pieces and set aside. Cut green asparagus in half.
Mash carrots with blender. Stir eggs and half cream (1) and mix with carrot mixture. Season with herb salt, pepper and a pinch of nutmeg.
Line a terrine or tart (quiche) mold (do not use an extendable one) with parchment paper. Depending on the size of the mold, place two or three asparagus on the bottom of the mold. Layer three green asparagus halves slightly diagonally on top of the white asparagus and top again with white asparagus. In the same way, repeatedly increase the grid by one layer of asparagus.
Very carefully pour the carrot mixture into the baking dish, following the edges. Cover with aluminum foil. Place in a hot water bath
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