Terrine of Pencil Green Asparagus with Goat Cheese Puree

YIELD: 10 to 12 servings

3 lbs. very thin green asparagus, trimmed
2 cups vegetable aspic as needed, nonstick cooking spray
6 oz.
high quality goat cheese
½ cup water
as needed, salt and freshly ground black pepper

1. Cut off the tender tips from the asparagus and reserve for another use. If the asparagus stalks are very slender, the ends won't need to be removed, but if a few

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