The guinea fowl with asparagus is a delicious second course for a dinner with friends or with relatives. You should try this lean meat served with some delicious asparagus.
Guinea fowl with asparagus
Guinea fowl with asparagus
Ingredients – 4 people
  • 1 guinea fowl (let your butcher cut it in pieces)
  • Rosemary q.s.
  • Sage q.s.
  • Garlic q.s.
  • A glass of dry white wine
  • Oil q.s.
  • Salt q.s.
  • For the asparagus:

  • 1 kg asparagus
  • 50 gr butter
  • 50 gr grated cheese
  • Bread crumbs q.s.
  • Salt q.s.

This is a perfect dish to serve during festivities.

Directions to cook the guinea fowl

  • Put three spoons of olive oil in a pan, put the guinea fowl inside and let cook on a low heat with minced sage and rosemary.
  • Let the meat brown and simmer it with white wine.
  • Cover the pan with a lid and let cook on a low heat for 30 minutes. If necessary, add warm water.

Directions to cook the asparagus

  • Clean the asparagus, tie them into bundles and let them boil in salted water, leaving the top part out of the water and covering the pot with a lid.
  • Let the asparagus cook for 10 minutes, drain them and put them in a baking pan greased with butter.
  • Add some melted butter and put the bread crumbs and the grated cheese on them.
  • Add salt to taste and cook them in preheated oven to 200 °C for 10 minutes.
  • Plate the guinea fowl with the warm asparagus up.