Guinea fowl, asparagus and baby potatoes

Name: Guinea fowl, asparagus and baby potatoes
Ingredients: Guinea fowl fillet suprême; Roseval baby potatoes, washed; Affilla cress; green asparagus tip; fresh quail eggs

The culinary advisors of HANOS Zwolle have created this delicious dish especially for the start of the asparagus season.

Ingredients

Guinea fowl fillet suprême

Roseval baby potatoes, washed

Affilla cress

green asparagus tip

fresh quail eggs

Preparation

Clean the guinea fowl bone and skewer it through so you get a round suprême. You can also have the poulterer do this for you.
Scorch it with a crème brûlée torch, rub with oil and pepper/salt, and cook for about 16 minutes at 145°C.
Check the doneness halfway through and adjust if necessary.
Meanwhile, cook the baby potatoes and the quail egg.
Scorch the asparagus and, together with the baby potatoes and some olive oil and pepper/salt, place in the oven for the last few minutes.
Plate the dish and finish with olive oil.