Saddle of Rabbit Wrapped in Carrots on Roasted Asparagus Spears With

Look forward to this fine asparagus recipe:

Remove the skin from the carrots and cut them into narrow strips with a peeler. (If you have an appropriate machine, twist the carrots into spaghetti.) Brush the rabbit backs with the garlic pressed through and wrap with the carrot slices. Pin with toothpicks. Sear for 1-2 min, seasoning with pepper and seasoning with salt. Then place the roasting pan in the oven heated to 180 °C for 10 minutes. Before serving, cut the back fillets diagonally into three pieces each.

Meanwhile, cut the peeled asparagus diagonally into narrow (1-2 millimeter) strips. Sauté in a frying pan with hot olive oil for two min, extinguish with whipping cream, season with salt and season with pepper. Make two min and stir in the kitchen herbs.

Wrap the cooked, peeled potatoes together with some rosemary needles with slices of ham cut in half lengthwise. Fix with toothpicks. Season with pepper only (the ham is salty enough) and roast in clarified butter.

Serving: In the center of each plate, shape three tablespoons of asparagus spears. Place the saddle of rabbit on top. All around, place the rosemary-ham peas. Decorate with herbs and flowers.

Drink:

Winklerberg”, Kabinett trocken, from the Gerhard Karle wine and sparkling wine estate in Ihringen am Kaiserstuhl.

Rosemary-ham-peanuts

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