Asparagus Terrine


  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons cold water
  • 8 ounces quark or farmers cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 to 5 good quality, jarred anchovies in olive oil, drained
  • 7 whole, fresh chives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup roughly chopped flat-leaf parsley
  • 1 recipe Steamed Asparagus, cooled, recipe follows
  • Toasted French bread slices, for serving
  • Special equipment: Spritz bottle filled with water


Food Network Invites You To Try This Asparagus Terrine Recipe From Alton Brown.

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