Nutty Asparagus with Sliced Game Bird

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Nutty Asparagus with Sliced Game Bird
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4
Guinea fowl (approx. 120 g each)
4 tablespoons
8 ½ cups
white Asparagus (peeled)
1 teaspoon
1 cup
Hazelnuts (finely chopped)
2 tablespoons
grated Parmesan cheese (to garnish)
1 bunch
grated Parmesan cheese (to garnish)

Preparation steps

1.
Preheat the oven to its lowest temperature.
2.
Season the meat with salt and ground black pepper. Fry in 2 tbsp hot oil on all sides. Remove from the pan and place in the oven on a rack (with a baking tray underneath) and cook for around 20 min.
3.
Cook the asparagus in salt water with the sugar for around 20 min.
4.
Dry roast the hazelnuts. Remove from the pan and leave to cool slightly. Stir in the remaining oil, the cheese and some of the asparagus broth to make a thick sauce. Season with salt and ground black pepper.
5.
Arrange the rocket on plates. Remove the meat from the oven, leave to rest for a few minutes then cut into slices and arrange on top of the rocket.
6.
Drain the asparagus and place on top of the meat. Serve garnished with the hazelnut sauce and the cheese.