Recipe for Quails with Sautéed Green Asparagus

Place inside each quail 1 crushed clove of garlic, 1 bay leaf, 1 sprig of thyme, pepper, salt, and sprinkle with spices for white meats.

Tie them and coat both sides with 3 tablespoons of duck fat, then cook them in a baking dish for 30 minutes, remembering to turn them often.

Wash the asparagus and cut them all to the same size. If the green asparagus is thin, there is no need to peel them. If they are thicker, peel a bit of the stems.

Peel the onions, wash them along with the leaves and flowers of wild garlic.

Chop the onion and the wild garlic leaves.

Cook the asparagus in duck fat, season with salt and pepper, and sprinkle with mild curry, for about 10 minutes, turning them often over medium heat.

Add the minced mixture of onions and wild garlic at the end of cooking.

To finish, serve the quails cut in half on plates with a bunch of green asparagus topped with onions and decorated with flowers and aromatic herbs.