California Smoked Chicken Pate

1. Combine chicken, almonds, and scallions in a food processor pulse to finely chop without reducing to a puree.
2. Heat butter in a small saucepan, over a medium flame.
3. Whiski in flour, heat and stir for 2 minutes.
4. Gradually stir in milk, heat and stir until slightly thickened remove from heat, set aside.
5. Combine egg yolks and broth-mix well.
6. Combine chicken mixture, sauce mixture, and yolk mixture-mix well.
7. Add tarragon, salt, mustard, and wine-mix well.
8. Gently fold in whites.
9. Arrange half of the asparagus in a greased loaf pan. Spoon half of the chicken mixture over the asparagus arrange the remaining asparagus in the loaf pan. Top with the remaining chicken mixture.
10. Place into a large baking pan or hotel pan. Place into the oven.
11. Pour boiling water into the large baking pan to a depth of 1-2 inches.
12. Remove from oven and allow to cool for 10 minutes.
13. Invert onto a serving platter.
14. Garnishi with carrot slices.
15. Serve warm, chilled, or at room temperature.