Pork and asparagus terrine, a hearty dish that requires a number of steps to prepare. However, we encourage you to forge forward as the taste of the dish is well balanced between the flavor of the meat and that of the asparagus. You won’t be disappointed.
Terrines are very typically French and are not so far removed from being pâté. Perhaps the only difference between a terrine and a pâté, is that the latter is more spreadable. Find out more about the subtle differences between a pâté and a terrine.
Typically, terrines are served on special occasions like parties, family gatherings, for birthdays or Christmas, or as part of a buffet. For this you may have to double the ingredients, and that works too!
Pork and asparagus terrine
Once you have learned the technique of making terrines, you can go ahead and play with different ingredients, flavors and textures.
- 200 g prosciutto or ham (roughly chopped)
- 200 g smoked bacon (roughly chopped)
- 200 g minced pork
- 200 g pork liver (roughly chopped)
- 100 g white onion (finely chopped)
- 2 medium cloves of garlic
- 200 g asparagus
- 200 g plain bacon
- 50 mls Cointreau
- 1 medium lemon juice and zest
- 1 clove
- 1 pinch ground cinnamon
- 1 fresh sage leaf
- 1 sprig fresh thyme leaves
- 1 sprig fresh rosemary leaves
- extra virgin olive oil
- fine sea salt
- ground black pepper
Prepare the pâté
Prepare a sauce of garlic and onion, browning them in a pan with a drizzle of olive oil. Add the prosciutto, smoked bacon, minced pork, liver and herbs to the pan. Season with salt and pepper.
Add the clove and cinnamon and cook over high heat for about ten minutes.
Add half of the grated lemon zest, the Cointreau and lemon juice. Cook until all the moisture has been cooked off. Check the seasoning then turn off the heat and allow to cool.
When cooled, pour the mixture into a blender and blend until the it is smooth and homogeneous. Add the rest of the lemon zest and mix well before transferring to the fridge for up to 2 hours.
Prepare the asparagus
Clean the asparagus, rinse and blanch them in salted water with the rest of the lemon juice for 5-6 minutes; drain and dry them gently.
Prepare the mold
Grease a terrine mold (a bread loaf mold will also work), with a drizzle of oil and line it with the slices of plain bacon, making sure that they overflow the edges and keeping at least one third aside (you will need them to close the terrine).
Once the pâté has completely cooled, work it with a spoon and place a first layer in the mold.
Cover this layer with the asparagus, then make a second layer of pâté and so on until the mold is full, finishing with a layer of pâté.
Cook and serve
Preheat the oven to 320 F/160 C.
Level the top layer and place the bacon that you set aside, on the top. Close this off using the overflowing pieces (alternatively cover with aluminum foil).
Add up to 1/2 an inch of water to a deep baking dish and place the terrine in the center. Bake for at least 1 hour.
When cooked, remove from the oven, keep it covered and let it cool in the fridge for at least 8 hours.
Serve chilled and sliced.