- Serves: 4 people
- Category: Entrees
- 1 bunch jumbo asparagus
- 1 lb spinach
- 1 lb swiss chard
- 1 bunch scallions
- Salt, to taste
- Black pepper, to taste
- Peel the asparagus into slivers and blanch.
- Sweat the spinach and swiss chard down separately.
- Grill the scallions. Layer greens into plastic wrapped terrine mold.
- Press the terrine with weight and serve.