ASPARAGUS AND EGG TERRINE

Preparation Method :

• Put the milk and cream into a small saucepan and heat to just below boiling point. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
• Gradually whisk in the milk and cream, and cook for a minute or two to make a very thick sauce. Stir in the cream cheese, season and leave to cool.
• Trim the cooked asparagus spears to fit the loaf tin or terrine. Lightly oil the tin and line the base with a piece of greaseproof paper. Preheat the oven to 180°C/350°F/Gas 4.
• Beat the yolks into the sauce mixture. In a separate bowl, whisk the whites until stiff then fold into the sauce mixture with the chives, dill and seasoning.
• Layer the asparagus and egg mixture in the tin, starting and finishing with asparagus. Cover the top with foil. Place the terrine in a roasting tin half- filled with water and bake for about 50 minutes until just firm to the touch.
• To make the hollandaise sauce, put the vinegar, orange juice, peppercorns and bay leaf in a small pan and cook for about 2 minutes until reduced by at least half. Cool slightly.
• Whisk the egg yolks into the vinegar and orange mixture using a balloon whisk. Place the pan over a gentle heat and whisk in the butter. Season to taste and keep whisking until glossy and thick. Leave to cool, then reheat over a pan of hot water when ready to serve.
• When the terrine is just firm to the touch remove from the oven and allow to cool, then chill.
• To serve, carefully invert the terrine on to a serving dish, remove the greaseproof paper and garnish with sprigs of dill. Serve cut into slices with the warm sauce.