Here is a recipe I found through the New York Times. You could layer some steamed asparagus spears in the terrine as you "build it. Good luck!
How about 'en croute'? I just think it might improve it. Anyway, my approach would be to marinate the mushrooms first. Then make an asparagus pesto. You could make the terrine en croute layering the mushrooms, asparagus, and pesto inside the puff pastry or you could do them individually by stuffing the mushrooms and wrapping them in puff pastry individually.
Please enter a valid email address.
Well played. You deserve a cookie.
Walk, don't run, et cetera
PSA: Whole Foods Is Selling Cheap Wine
One Bowl Chocolate Cake
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)