skish
IT

Guinea fowl with asparagus and new potatoes

Roast guinea fowl with the first asparagus.

  • 50 min
  • 1 serving
  • Italian cuisine
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Guinea fowl with asparagus and new potatoes

Per serving

Calories
495 kcal
Protein
44.1 g
Carbohydrates
34.1 g
Fat
20.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Guinea fowl160 g
  • Asparagus150 g
  • Potatoes160 g
  • Chivesto taste
  • Lemon zest2 g
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

In season: April – June

Method

  1. Preheat a conventional oven to 200 °C. Scrub the new potatoes, leaving the skin on, and halve them; season the guinea fowl with salt and pepper.
  2. In a baking dish toss the potatoes and guinea fowl with half the oil and a pinch of salt and roast for 25 minutes, turning halfway.
  3. Meanwhile snap off the woody ends of the asparagus and toss the spears with the remaining oil and a pinch of salt.
  4. Add the asparagus to the dish and roast for another 12 minutes, until tender with golden tips, the guinea fowl is golden with clear juices and the potatoes are soft.
  5. Finish with chopped chives and grated lemon zest and serve.

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