Goat cheese and asparagus

For flavored olive oil

Components

• 1½ cups of assorted fresh herbs (basil, dill, parsley, chives, sage)
• 3/4 cup of oil (tea)
• Half a tea cup of olive oil

Setup mode

1. In a pot, bring 1 liter of water to a boil. Turn off the heat and immerse the herbs for 5 seconds. Take them out using a slotted spoon and place them in a bowl of cold water. Let them sit for 20 seconds, then remove and pat dry with a cloth.

1. Blend the herbs with sunflower oil for 20 seconds, then allow the mixture to sit for 10 minutes.
2. Insert a funnel into a clean, dry glass bottle (300 to 500 ml). Put a paper filter inside the funnel. Pour the oil along with the herbs through it. The herbs left in the strainer can be used to flavor fish or vegetables.
3. Pour olive oil into the bottle, seal it, and shake thoroughly. Store in a well-ventilated area away from direct sunlight. This oil remains good for approximately 3 months.

Regarding asparagus

Components

• 20 new asparagus spears
• 1 tablespoon of diced onion
• 1⁄2 cup of smooth goat cheese
• 1/2 cup (teaspoon) of dried curd
• Eight Belgians depart
• 3 tablespoons of flavored olive oil
• 1 tablespoon of balsamic vinegar
• Half a tablespoon of freshly chopped dill
• sprigs of fresh dill for garnish
• Add salt and ground pepper gradually, adjusting to taste.

Setup phase

1. Place an ordinary pan containing 3 liters of water and one teaspoon of salt over medium heat and bring it to a boil.

1. Fill a bowl with cold water and add a few ice cubes.
2. Using a vegetable peeler, remove some of the asparagus skin. Once the water is boiling, blanch the asparagus for 1 minute, then take them out and place them in a bowl of ice to halt the cooking process.
3. On a cutting board, trim the asparagus tips, keeping 10 cm of the stalk. Set aside the tips and stalks separately.
4. Combine the onion thoroughly with goat cheese and dried curd in a bowl.
5. Place a sheet of film inside an English cake pan, allowing the film to extend 4 cm beyond the edges. Arrange the cooked asparagus stalks side by side on the bottom of the pan. Season lightly with salt and pepper. Evenly spread 2 tablespoons of the goat cheese mixture, smoothing it with the back of a spoon. Continue layering in the same way until all the asparagus is used. Fold the film edges inward to cover the entire contents. Chill in the refrigerator for 2 hours or freeze for 30 minutes.
6. Fill a large pan with 3 liters of water and add a pinch of salt, then heat it over high heat. Prepare a separate bowl filled with cold water and ice. Once the water in the pan reaches a boil, reduce the heat to medium and immerse the acelain leaves for 20 seconds. Remove the leaves and immediately place them in the cold water bowl. Using a knife, cut away the thick stems from the leaves and discard them. Gently pat the leaves dry with a clean kitchen towel.
7. On a sheet of stretched film, arrange a layer of leaves in a rectangular shape to cover the terrine.
8. Take the formwork out of the refrigerator, lift the film edges, and reshape the terrine, positioning it in the middle of the rectangle. Peel off the film that lined the formwork. Wrap the terrine with the film rectangle lined with acelga leaves to shape it into a parallelepiped. Refrigerate until ready to serve.

Meeting

1. In a bowl, combine the asparagus tips with salt, ground pepper, one tablespoon of flavored olive oil, one tablespoon of balsamic vinegar, and half a tablespoon of chopped dill.
2. Cut the terrine into six portions, peel off the film, and set each piece on a separate plate. Divide the spicy asparagus tips evenly among the six plates, garnish with dill ramps, and drizzle with a thin stream of flavored olive oil. Serve right away.