White Asparagus & Leek Terrine | Asparagus Coulis

April 3, 2012 9:13:10 AM PDT
Chef Kevin Hickey offers light and healthy lunch in downtown Chicago restaurant Allium, located at the Four Seasons Chicago Hotel.

    For asparagus and leek terrine
  • 1 bunch green asparagus; peeled; blanched
  • 3 bunch white asparagus; peeled; blanched
  • 3 ea leeks; blanched soft
  • 600 g asparagus stock
  • 2 tbl. Red wine vinegar
  • 1 tbl. Extra Virgin Olive Oil
  • 1 ea lemon; fresh; sliced
  • 1 oz. thyme; fresh; chopped
  • 7 g agar agar
  • S/P to taste

Terrine mold 15 l x 3.5 w x 2.5 h

This size mold will produce 18 portion of sliced terrine; 3/4" thick; 73g


Blanch asparagus in pot with slice lemon and olive oil. Cook leeks until fork tender. Bring stock to boil & add chopped thyme, agar agar and whisk for 1 minute; remove from heat. Add red wine vinegar; spray mold with pan spray & line with plastic wrap. Toss leek and asparagus in stock. Start by layering asparagus and leeks in plastic lined mold, pressing gently down on every layer. When all product has been used, pour rest of stock into terrine and press once again. There should be a small amount of liquid covering top layer of asparagus. Allow terrine to chill overnight.

    For coulis
  • 1/2 pound asparagus; chopped; blanched; shocked
  • 1 ea shallot; minced
  • 1 ea garlic clove; peeled; minced
  • 1 Tbl tarragon; fresh; chopped
  • 1 Tbl cilantro; fresh; chopped
  • 1 tsp lemon zest
  • 1 C water
  • 30 g spinach; baby; raw

Blend all ingredients together; season; chill.