Asparagus and morels terrine

I’m sure there is a similar recipe in the web, like, there’s nothing that hasn’t been invented yet. Having said that I’m proud nonetheless of this recipe because I thought of it on my own, trying to imagine if the taste of morels and asparagus would go together or not. It did. 🙂

Ingredients:

• asparagus
• morels (fresh and dry)
• ricotta cheese
• smoked ham
• butter
• gelatine sheets
• water
• salt&pepper

Method:

1. wash the asparagus and snap them, cook them in salted water;
2. clean the fresh morels and sautée them in a pan with a little bit of butter, seasoning them;
3. soak the dry morels;
4. soak the gelatine;
5. chop the mushrooms;
6. blizz the cooked asparagus with the ricotta cheese, take a spoonful out and use it to dissolve the gelatine;
7. mix all together adding the mushrooms as well;
8. line a cake form with some clean film, after that line it with the smoked ham and pour in the asparagus-morels mixture, close by overlapping the slices of ham and close also with the clean film;
9. put in the fridge to set, better if overnight and serve with a salad.