Rinse the asparagus spears, remove the peel from the lower third and cut the ends into small pieces. Blanch the asparagus spears in boiling hot salted water for 5 minutes, then put them into a sieve, rinse with ice cold water and drain very well. Preheat the oven to 180 °C convection oven.
Drain the curd well, then mix it with the fresh cream and the eggs. Season the mixture with salt and freshly ground pepper. Remove the fat from the ham and cut it into small cubes. Rinse, dab and cut the chives. Mix with the ham into the curd cheese mixture.
Spread the terrine with the dough and place the hamburger bacon nicely all around. Pour in a tiny bit of the cottage cheese and ham mixture and then spread the asparagus spears nice and evenly. Continue layering the Speisequark ham mixture and the asparagus spears until the tureen is full. Fold the excess bacon over it and at the very end put the pastry over it and press it well together at the ends.
Cook the terrine in a water bath in a hot oven for about 1 hour. To check if the terrine is cooked, lightly smooth it with your finger. The consistency should be elastic. Cool the terrine and place in the refrigerator for 4 hours.
To serve, lift the terrine out of the mold onto a platter and cut into slices. Bring to the table on marinated Vogerlsalat with pumpkin seed oil.
Our tip: Use bacon with a fine, smoky n