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Cooking
Roast Rabbit with Garlic and Green Asparagus
· 4 servings
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.
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.
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.
Add the barley and cream
Add the cooked barley, stir well, and season to taste with salt and pepper. Finally, stir in the cream to bring the whole dish together and make it beautifully smooth.
Warm the asparagus with the rabbit
Place the top halves of the asparagus into the roasting dish with the rabbit for just a few minutes to warm through. Green asparagus is tasty even raw, so it really only needs a moment.
Serve
Serve immediately. Plate the barley alongside the rabbit, garnished with the lightly warmed asparagus and the roasted garlic — let everyone squeeze the garlic cloves out at the table.