Asparagus Terrine

Asparagus Terrine

Suggested material offered in store


1 kilo of asparagus
10-12 slices of white or wheat bread, without crust
300 gr Fiorella ricotta cheese, sliced
200 ml of 35% cream
2 eggs 
60 gr prosciutto, thinly sliced and cut into strips
75 gr grated parmesan cheese
50 gr melted butter
Salt and pepper


Preheat oven to 400F
Clean and trim the asparagus (keep the ends for a stock)
Cook for 3 minutes in boiling water, drain and place in cold water to stop cooking.
Pat dry with a paper towel.
In a bowl, combine eggs, cream, melted butter, Parmesan cheese and prosciutto strips.
Using a whisk, mix well.
Season with salt and pepper. Be careful with the salt, as the prosciutto is already salty!
Place bread slices in the bottom and sides of a 9' x 5' rectangular pan.
Place half of the asparagus (upside down) in the bottom 
Pour half of the egg mixture
Cover with half of the ricotta slices
Repeat the last 3 steps
Bake for 45 minutes.
Let it sit for 20-25 minutes before unmolding.
Best served at room temperature. 

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