Bruchsaler Asparagus Spears with Guinea Fowl Breast in Herb Flädle

Bruchsal asparagus spears with guinea fowl breast in herb flädle and Silvaner sauce

Peel asparagus spears and put aside with closed lid. Boil asparagus peels in 4 L hot water for about 20 min. on low heat. Remove peels with a slotted spoon. Season stock with juice of one lemon, 1 tbsp sugar, butter, salt and nutmeg. Tie asparagus spears in 4 portions In asparagus pan, cook very gently for about 20 minutes until translucent.

Take out, cover with a dishcloth. Take off 0,2 L asparagus stock. Mix flour, egg and milk to a flädleteig, season with salt, add kitchen herbs.

In a coated frying pan, fry 4 pancakes of 15-20 cm diameter in 1 tbsp. butter.

Spread out flädle, cut straight on two opposite sides. Score guinea fowl breasts horizontally and unfold. Pat delicately flat between plastic wrap. Place one breast on each 1 flädle.

Beat 3 tbsp butter until creamy. Mix with Mie de Pain, egg yolk and chervil. Season well with salt and freshly ground pepper. Spread on guinea fowl breasts.

Place asparagus spears so that the ends protrude from the straight sides of the patties. Remove the split. Roll tightly into the patties.

Cook in a heated oven at 150 °C for 15 minutes in a Teflon pan or a buttered dish.

Meanwhile, sauté shallot cubes in 1 tbsp. butter until colorless. Add Silvaner and asparagus

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