Baked Pigeons with Asparagus

Ingredients

• 800 g green asparagus
• 2 ready‑to‑cook pigeons
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 80 ml dry white wine
• 500 ml milk
• 2 egg yolks
• 30 g Butter
• 30 g flour
• 150 g grated Parmesan cheese
• nutmeg
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim the ends and halve them. Cook in boiling salted water for about 10 minutes, drain, rinse with cold water and let drain.

2. 2.

   Peel the onion and finely chop the garlic.

3. 3.

   Quarter the pigeons, heat olive oil in a wide pot and brown the pigeons in batches all sides, seasoning with salt and pepper. Add onion and garlic, cook briefly, deglaze with wine, cover and simmer on low for 30 minutes. Remove pigeons and set aside.

4. 4.

   For the sauce, melt butter in a saucepan, whisk in flour and cook until pale. Stir in milk, bring to a boil and thicken. Season with salt, pepper and nutmeg, simmer on low while stirring occasionally for about 10 minutes, then stir in grated Parmesan.

5. 5.

   Arrange pigeon pieces with asparagus in four small (or one large) greased baking dishes, pour sauce over, bake at 200°C for about 15–20 minutes until golden.

6. 6.