-
1
Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled.
-
2
Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes.
-
3
Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute.
-
4
Stop and scrape down the sides of the bowl.
-
5
Put the bloomed gelatin over low heat until melted, about 1 minute.
-
6
Remove from the heat.
-
7
With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds.
-
8
Sprinkle the parsley evenly across the bottom of the prepared loaf pan.
-
9
Pour 1/4 of the cheese mixture over the parsley.
-
10
Top with 1/3 of the asparagus in a single layer, alternating direction of tips.
-
11
Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture.
-
12
Fold the excess plastic wrap over the filling.
-
13
Set a second loaf pan on top of the plastic wrap and press down to compact.
-
14
Refrigerate until firm, about 2 hours.
-
15
Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices.
-
16
To store, wrap in plastic wrap and refrigerate for up to 2 days.
-
17
Pour or spritz the water onto 4 paper towels.
-
18
Spread out the paper towels and lay the asparagus on top of the dampened towels.
-
19
Sprinkle with the salt.
-
20
Roll up the asparagus in the dampened towels.
-
21
Lay the bundle, seam side down, in the microwave.
-
22
Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes.
-
23
Remove from the microwave using tongs and carefully unwrap.
