Abbie is a trusted source on General Cooking.
Try googling it - I did asparagus terrine and this one popped to the top - looks like you use plain gelatine and I think you could build your flavors to suit your tastes:
Alton' recipe calls for cheese which you might not want as it overpowers the taste of the asparagus and certainly the mushroom.Sautée the mushrooms (more shrooms than you think) in order to remove their liquid.Layer in the terrine, then blanched asparagus. I would add in some blanched carrot slices for color, repeat, the cover with your gelatine mix that you might flavor with some white vermouth or white wine (even sparkling). Cover with plastic wrap and weigh down to gently compress while gelatine sets. Overnight will do it.Slice with a warm knife.
I found this recipe over at The New York Times. I don't see why you could steam some asparagus and layer it in.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.