Asparagus and prawn curd terrine

I love terrine recipes! I find them a great resource for Sundays, holidays, to take away and to make a good impression. Today's recipe is for asparagus and shrimp , delicious, and comes from WMF Spain.

This is a terrine with a lot of flavour : the more delicate or mild flavour of the prawns and white asparagus contrasts and is enhanced by the flavour of the piquillo peppers that are also included in the recipe.

We make the terrine curdled, steamed , using a pot that is suitable for making all kinds of recipes, the WMF Vario Cuisine pot , which thanks to the thermometer built into its lid you can monitor the cooking at all times.

We leave you the video of the recipe, and a little further down the ingredients and the step by step. Enjoy it! I am sure that you will be a success this holiday season.

Ingredients (for 6 people)

• 350 g canned white asparagus
• 250 g peeled shrimp
• 4 eggs
• Breadcrumbs
• 200 g whipping cream 35% mg
• 1 piquillo pepper, finely chopped
• 1/2 clove of garlic
• Virgin olive oil
• Salt and pepper

Preparation

1. Beat the eggs with the cream and a pinch of salt (in the recipe the WMF ball-tip whisk is used)
2. Grease the mould with a little oil and place the chopped asparagus on the base, cover with the egg and cream mixture and sprinkle the prawns with breadcrumbs. Then pour in the rest of the egg and cream mixture. Cover with aluminium foil.
3. Pour 1 litre of water into the WMF Vario pot , place the steamer insert and the covered mould on top.
4. Place the lid on and put on high heat. When it starts to boil, lower the heat and cook for 30 minutes. The temperature should be more or less stable, staying around 95 ºC.
5. After 30 minutes, uncover and check: Prick the meat with a toothpick to check how cooked it is. It will be ready when the tip comes out completely clean. If not, put it back in the pot, cover it and continue cooking for a few more minutes.