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Asparagus Terrine with Fresh Goat Cheese



  • 3 bunches large asparagus
  • 2 bunches flat-leaf spinach
  • 3 tablespoons olive oil
  • 3 ounces fleur de sel and pepper
  • Westfield fresh goat cheese
  • 3 bulbs fennel
  • 3 cloves garlic
  • 1 teaspoon coriander
  • 2 piece star anise
  • 1 1/2 quarts water
  • 10 leaves gelatin
  • 1 cup micro greens


  1. Peel and cook asparagus in salted boiling water. When tender shock in cold water.
  2. Blanch spinach quickly and shock in cold water.
  3. Thinly chop the fennel and garlic. Sweat with no color.
  4. Add spices and water. Simmer for 45 minutes, then strain through a fine china cap.
  5. Soak gelatin in cold water, then add to fennel stock.
  6. Line terrine mold with plastic wrap. Line the bottom of the terrine with a thin layer of spinach.
  7. Add a layer of asparagus, then goat cheese, and cover with fennel gelee. Continue to alternate the layers (beginning with spinach) until mold is full.
  8. Let terrine stand for 6 hours in the refrigerator.
    Slice and serve with micro greens.

Hudson Valley Restaurant Week is back this April 8-21!