Terrine of Ham on Green and White Asparagus Salad with Wild Garlic Pesto

Cut wild garlic into coarse strips. Mix with grated cheese, pine nuts, rapeseed oil, iodized salt and pepper to a pesto mixture.

Peel carrot, clean leek and cut both into fine cubes. Blanch briefly.

Cut 200 g ham into coarse cubes. Cut 100 g ham into small pieces and blend with a little whipping cream using a hand blender.

Boil up the aspic powder with the vegetable soup. Then cool down.

Chop parsley finely.

Remove the skin from the white asparagus spears from top to bottom. For green asparagus, remove peel from the last third down. Cook in lightly salted water with a pinch of sugar and a flake of butter until al dente.

Make a marinade with the juice of one lemon, vinegar, oil, iodized salt and pepper. Rinse and dry the arugula.

Mix well diced ham, aspic broth, carrots, leeks and cilantro.

Spread out plastic wrap.

Place ham slices on it and spread with the ham puree.

Place foil in baking dish. Pour in aspic mixture, sprinkle parsley on top, cover with ham and close with foil.

Refrigerate the terrine for at least five to six hours or possibly overnight. Cut asparagus spears in half diagonally, place in marinade and pull.

Turn out terrine and cut into slices.

Arrange:

Arrange arugula around edge of plate. Add asparagus bundles. Pour marinade on top. Place the terrine slices on top and form the pesto next to them.

Our tip: As an alternative to fresh

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