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Almond and honey cookies

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Creamy asparagus terrine with mustard vinaigrette

5 minutes

Creamy asparagus terrine with mustard vinaigrette

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus chilling time

Cooking Time 5 minutes

Ingredients

1/2 cup cream, plus 2 T extra for blending
6 leaves gelatine, softened in water
3 x 170 g asparagus spears packets, blanched
2 x 250 g smooth creamed cottage cheese, tubs
Sea salt and freshly ground black pepper
Chives snipped, for serving
Crusty olive loaf for serving

For the dressing, mix:

1 T Dijon mustard
2 cloves garlic
1 lemon, juiced
1 t brown sugar
1/4 cup extra virgin olive oil

Method

Heat 1/2 cup cream in a saucepan over a medium to low heat.

Squeeze out any excess water from the gelatine leaves, whisk into the cream and remove from the heat.

Blend 340 g asparagus in batches with 2 T cream until smooth. Pour into a bowl and mix in the creamed cottage cheese, as well as the gelatine and cream mixture. Season to taste.

Spoon into an oiled loaf tin, smooth the top with the back of a spoon and chill until set, approximately 2 hours.

Thinly slice the remaining blanched asparagus. Unmould the terrine by running a blunt knife around the edges of the loaf tin before turning it out onto a platter.

Slice the terrine, spoon over the asparagus, garnish with chives. Serve with slices of crusty olive loaf.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Blue cheese Waldorf salad

Creamed corn cakes

The perfect salade nicoise

Muscadel shooters

Muscadel granita

Roast bone marrow with onion marmalade and ciabatta

Morogo-stuffed chicken breasts

Almond and honey cookies

Thai-style fish ball broth

Blue Tower terrine with caramelised apples

Asian-style udon primavera

Creamy asparagus terrine with mustard vinaigrette

Creamy asparagus terrine with mustard vinaigrette

Ingredients

Method