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 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.
– 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.
– Heat the lathe to thermostat 6 (180°C). In the terrine, alternate layers of broad bean purée and asparagus, finishing with the broad bean purée. Fold the ham over the top of the terrine.
– Cover the terrine with baking paper and bake in a bain-marie for 50 minutes.
– Cool and chill for 6 hours. Turn out and serve immediately.
