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Ingredients

• 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

Description

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

Food Network