Recipes/ Starters

Asparagus and morels terrine

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. 🙂


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


  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.

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