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1
Preheat the oven to 400 degrees F. Cut the tomatoes in half and using a small spoon, remove the seeds.
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2
Season with olive oil, basil, thyme, garlic, salt and pepper.
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3
Place on a parchment-lined baking sheet, seed side down and roast for 25 minutes.
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4
Remove from the oven and cool.
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5
Season the asparagus with olive oil, salt and pepper.
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6
Place on a parchment-lined baking sheet and roast until tender, about 15 minutes.
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7
Remove from the oven and cool.
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8
In a mixing bowl, combine the mayonnaise, mustard, lemon juice, and tarragon.
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9
Season with salt and pepper.
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10
Mix well.
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11
Fold in the crabmeat.
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12
Line a 12 1/2 by 4 1/2 rectangle porcelain terrine mold with plastic wrap, allowing the plastic to hang over the mold by 2 inches.
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13
Line the bottom of the mold with half of the tomatoes.
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14
Lay half of the asparagus over the tomatoes.
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15
Spoon half of the crab mixture over the asparagus, using the back of the spoon, press the crab mixture slightly into the vegetables.
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16
Repeat the above process with the remaining ingredients.
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17
Cover the terrine tightly with the plastic wrap.
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18
Place a couple of weights or 3 (1 pound) cans on top of the plastic to press the terrine.
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19
Refrigerate for at least 12 hours or up to 2 days.
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20
Remove from the refrigerator.
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21
Using an electric knife, slice the terrine into 1/2-inch slices.
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22
Remove the plastic wrap.
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23
Place 2 slices of the terrine onto each serving plate.
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24
Drizzle each slice with the extra-virgin olive oil.
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25
Season with salt and pepper.
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26
Mound some the maiche in the center of the plate.
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27
Garnish with parsley.
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28
Serve with the croutons, if desired.
