Nutrition Facts
4 servings
4
Recipe for Quails with Sautéed Green Asparagus
I wanted a spring recipe featuring asparagus, sautéed here with new onions and wild garlic... a perfect accompaniment for quails.
Ingredients
4 Quail
2 green asparagus
4 Green onion
4 wild garlic
4 cloves garlic
4 thyme
4 bay leaf
6 duck fat
2 pinches mild curry
Directions
1
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.
2
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.
3
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.
4
Peel the onions, wash them along with the leaves and flowers of wild garlic.
5
Chop the onion and the wild garlic leaves.
6
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.
7
Add the minced mixture of onions and wild garlic at the end of cooking.
8
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.
Ingredients
Ingredients
4 Quail
2 green asparagus
4 Green onion
4 wild garlic
4 cloves garlic
4 thyme
4 bay leaf
6 duck fat
2 pinches mild curry
Directions
Directions
1
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.
2
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.
3
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.
4
Peel the onions, wash them along with the leaves and flowers of wild garlic.
5
Chop the onion and the wild garlic leaves.
6
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.
7
Add the minced mixture of onions and wild garlic at the end of cooking.
8
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.
Notes
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EN