Nutty Asparagus with Sliced Game Bird
7,9 / 10
ready in 55 min.
Preheat the oven to its lowest temperature.
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.
Cook the asparagus in salt water with the sugar for around 20 min.
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.
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.
Drain the asparagus and place on top of the meat. Serve garnished with the hazelnut sauce and the cheese.