White Asparagus Salad with Arugula and Egg Terrine

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White Asparagus Salad with Arugula and Egg Terrine
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the terrine and salad
Butter (for the molds)
3
40 grams
1 pinch
freshly grated Nutmeg
75 grams
freshly grated Cheese (such as Emmentaler, Gruyère)
2 tablespoons
1 tablespoon
1 kilogram
1 teaspoon
5 tablespoons
2 tablespoons
For garnish
1 handful
6

Preparation steps

1.

Grease 4 molds (about 150 ml) (approximately 1/2 cup) with butter and sprinkle with breadcrumbs. Preheat the oven to 200°C (approximately 375°F).

2.

Separate the eggs. Beat the butter with the egg yolks and nutmeg until fluffy. Then alternatingly stir in grated cheese and cream. Stiffly beat the egg whites and fold into the mixture along with the flour. Season with a pinch of salt. Place the mixture into the ramekins and bake until golden brown, about 15 minutes.

3.

Peel the asparagus, cut in half lengthwise and simmer in salted water with sugar for about 10 minutes.

4.

Mix the grape seed oil with the balsamic vinegar.

5.

For the garnish, rinse the arugula, drain, and break into smaller pieces. Rinse and halve the tomatoes.

6.

Arrange the asparagus on plates and drizzle with the vinaigrette. Garnish with the arugula and tomato and turn out the egg terrines onto the plates. Serve immediately.