Wet the interior surfaces of the terrine mold or loaf pan with water, line with plastic wrap—with generous overhang on each side then spray the interior of the plastic wrap with olive oil. Bring water in kettle to boil, rinse and trim asparagus as needed and place it in a rimmed baking pan in a single layer. Pour enough boiling water over asparagus to cover each stalk. Add salt. Allow asparagus to poach in this water as it cools and turns bright green. In about 5 minutes the asparagus should be slightly tender and brighter in color. Drain the water from the pan and set aside asparagus. Pour the gelatin into a small saucepan. Add 2 tablespoons of water and allow it to bloom for 5 minutes.
Place ricotta, chèvre, garlic, rosemary, thyme, green onions and black pepper in the work bowl of a food processor and pulse until blended. Heat the gelatin in the saucepan on low heat and stir until gelatin dissolves, about a minute. Slowly drizzle this gelatin into the food processor while pulsing to blend with the cheese. Scrape sides of bowl and pulse again.
Place a single layer of asparagus stalks in the bottom of the mold, with the stalks in alternate directions. Pour 1/3 of the cheese mixture over the asparagus layer. Place the red pepper strips in a layer over the cheese layer. Do another layer of cheese, then asparagus, then the remainder of the cheese. Use any remaining vegetables for garnish when unmolding. Cover prepared terrine with the edges of the plastic wrap, top with terrine weight or another loaf pan, and refrigerate for at least 2 hours. When ready to serve, remove weight and open plastic wrap. Place serving plate upside down on mold and invert mold, carefully lifting it off of the cheese. Remove plastic wrap and garnish plate with remaining vegetables and fresh herbs. Serve terrine with crackers or French bread.