Foie gras, goat cheese and caramelized apple mille-feuille

For this recipe, the following elaborations are needed:

• Glazed apple: reserve half without baking.
• Foie-gras micuit
• Caramelised onion
• Bouquetiere of fresh vegetables
• Modena Vinaigrette

Wild asparagus:

• Lightly peel the wild asparagus and tie them in bundles of 8 or 10, depending on the size.
• Cook in the English style until the tops are soft.
• Goat's cheese: roll the cheese between two pieces of cling film to 0.3 mm approx.

Apple compote:

• Cut the apple into small squares of ½ cm, sauté in oil + sugar + white wine + water, leave to cook until soft and dry.

SET UP

For the terrine:

• Cover a rectangular mould with film.
• Add the reserved glazed apple, (mount the slices a little).
• Put the cheese on top.
• A layer of micuit.
• The glazed onion and the cooked asparagus.
• Another layer of micuit.
• Close with cling film and place a weight to press down all the layers.
• Let it cool for one hour in the fridge.

How to plate up:

• Cut the terrine into 6 x 3 cm pieces. Brown the apple with a blowtorch.
• Place a spoonful of compote, put the glazed apple on top.
• A small bouquet that you can dress with the Modena vinaigrette.
• And to decorate add slices of asparagus.