Terrine with Green Asparagus Spears

Remove the peel from the asparagus spears, bundle them and put them in boiling salted water, to which butter and sugar have been added, for about 15 minutes. Remove, rinse with ice cold water, drain very well. Mix well the cooked pork with crème, selchkaree, bacon fraîche and egg. Season heartily with pepper, salt, pâté spice, brandy, juice of one lemon and cayenne pepper. Line a baking dish (loaf pan) with bacon slices. Layer the meat mixture and the green asparagus. Smooth the surface and cover with the bacon. Cover tightly with aluminum foil and place in a pan filled with boiling water in an oven heated to 180 degrees. Turn down to 160 degrees and cook for 1 hour. Cool. Cut open and serve with a little dandelion and tomato strips marinated with vinegar, oil, salt and pepper. Serve with toast and butter and a dry white wine from France.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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