Pistachio and Chicken Terrine

Photo: flickr user avlxyz

Ingredients

pound Asparagus spears

2 1/4 pounds Boneless skinless chicken

2 Eggs

2 cups Heavy cream

1 teaspoon Salt

1/2 teaspoon Pepper

1 cup Shelled unsalted pistachio

Nuts

Preparation

Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken until very smooth. Add eggs, cream, salt & pepper. blend well. Stir in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over edges. Butter. Pour 1/2 chicken mixture. Lay vegetables on top. Pour in remaining chicken mixture. Place buttered wax paper on top. Place in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh lightly 2 hours. Chill. Unmold & serve.