At a glance
You're roasting a whole rabbit low and slow with whole garlic heads until tender, then crisping it up at a higher temperature — the real magic happens when everyone squeezes out those sweet, creamy roasted garlic cloves at the table. Meanwhile, you're building a silky pearl barley side with sautéed asparagus and cream, all coming together in about 2.5 hours of mostly hands-off cooking.
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Prepare the rabbit
Wash the rabbit, pat it dry, then season with salt and pepper. Place it in a roasting dish and sprinkle lightly with fresh or dried thyme. Lay slices of butter on top. Arrange whole garlic heads around the rabbit, just removing the outer papery skin. Pour in a cup of water.
For this step
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Roast
Cover the roasting dish with a lid and roast in an oven preheated to 150°C until the meat is tender. Once tender, remove the lid, raise the temperature to 200°C and roast for a few more minutes until the surface is crisp. While the rabbit is roasting, cook the pearl barley until tender.
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Fry the asparagus
Get a large, deep pan ready. Sauté the finely chopped shallot in a little butter. Cut the green asparagus in half. Slice the firmer bottom half into small pieces and add it to the pan with the shallot. Cook together for about five minutes.
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