Peekytoe Crab, Fresh Asparagus and Roasted Tomato Terrine - tomatoes

Method

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