1. stir eggs and feta cheese, fold in whipped cream.
Rinse parsley, basil and cress, chop half of them and fold into egg mixture, season with pepper and nutmeg. Peel the asparagus spears.
Preheat oven to 180 degrees and line a loaf pan (approx. 25cm x 9cm) with well-oiled parchment paper. Pour in egg-cheese-whipped cream and layer in asparagus spears.
4. bake the pâté in a bain-marie at 180 degrees for about 45 minutes. Rest for about 10 minutes before turning out. Then turn out and sprinkle with the remaining herbs. Cut into slices when warm or cooled.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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