Asparagus terrine | Appetizer recipe

Ingredients

• 150 ml (3/4 cup) of fresh cream
• 125 ml (1/2 cup) of butter
• 4 eggs
• 310 ml (1 1/4 cup) of milk
• 125 ml (1/2 cup) of grated Gruyère cheese
• 30 ml (2 tablespoons) of finely chopped fresh chervil
• 454 g (1 pound) of carrots
• 1/2 onion
• 454 g (1 pound) of asparagus
• 150 ml (1/2 cup) of flour
• 30 ml (2 tablespoons) of breadcrumbs
• Salt and pepper up to taste