1/3 lb Asparagus spears
2 1/4 lb Boneless skinless chicken
2    Eggs
2 c  Heavy cream
1 ts Salt
1/2 ts Pepper
1 c  Shelled unsalted pistachio
Nuts

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.