Asparagus Terrine - Alton Brown

Ingredients

• 1/4 cup water
• 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
• 1/2 teaspoon kosher salt
• 2 teaspoons unflavored powdered gelatin
• 2 tablespoons cold water
• 8 ounces quark or farmer's cheese, at room temperature
• 1 (8-ounce) block cream cheese, at room temperature
• 3 to 5 jarred anchovies in olive oil, drained
• 7 whole chives
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup roughly chopped flat-leaf parsley
• Toasted French bread slices, for serving