Ingredients (serves 6):
\n– 1 bunch green asparagus
\n– 600g crushed broad beans
\n– 8 slices of country ham
\n– 10g butter
\n– 30cl heavy cream
\n– 4 eggs
\n– 2 tablespoons cornstarch
\n– 6 mint leaves
\n– grated nutmeg, salt and freshly ground pepper<\/p>\n
Recipe:
\n– Butter a terrine. Line it with the ham slices, leaving them hanging over the edge. Scald the beans for 2 minutes, then peel. Cut off the heel of the asparagus, tie into bundles and cook for 8 minutes in boiling salted water. Drain and set aside.
\n– Blend the beans. Add the eggs, cornflour diluted in the cream, salt, pepper, chopped mint and a pinch of nutmeg. Mix well to obtain a homogeneous cream.
\n– Heat the lathe to thermostat 6 (180\u00b0C). In the terrine, alternate layers of broad bean pur\u00e9e and asparagus, finishing with the broad bean pur\u00e9e. Fold the ham over the top of the terrine.
\n– Cover the terrine with baking paper and bake in a bain-marie for 50 minutes.
\n– Cool and chill for 6 hours. Turn out and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients (serves 6): – 1 bunch green asparagus – 600g crushed broad beans – 8 slices of country ham – 10g butter – 30cl heavy cream – 4 eggs – 2 tablespoons cornstarch – 6 mint leaves – grated nutmeg, salt and freshly ground pepper Recipe: – Butter a terrine. Line it with the ham […]<\/p>\n","protected":false},"author":1,"featured_media":99819,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-104949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"yoast_head":"\n