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Terrine of pencil green asparagus with goat cheese puree from Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Rick Tramonto and Mary Goodbody

  • asparagus
  • gelatin
  • Bucheron cheese
  • micro greens

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Notes about this recipe

  • mjes on May 11, 2018

    Yes, this recipe was chosen to practice using an aspic, something I haven't done for years. I used bucheron cheese, as suggested, both because it is a favorite and I had some in the fridge. For microgreens, I used Micro greens hippie salad mix ... which is another way of saying, I don't actually know what I used. No, there wasn't the great color contrast of the cookbook's photo. I deliberately left the cheese puree on the thick side. The aspic itself is quite flavorful made entirely from the recipes in this book: Vegetable stock (pg. 243) and Vegetable aspic (pg. 250). The result is a beautiful and delicious amuse-bouche that is actually rather easy to make if you plan far enough ahead. For me, planning ahead began with starting a new batch of microgreens.

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