Green Asparagus Cream with Rabbit Fillet

Wash the asparagus and remove woody parts. Peel about 6 thicker spears first and then slice lengthwise paper-thin with a peeler (or slicer). Place on a sheet of plastic wrap close together. Carefully cut out four circles with a cookie cutter (9 cm Ø). Cover with a damp cloth. Peel remaining asparagus and cook quickly in a little salted water, covered, until tender. Rinse cold and puree finely in a food processor or with a hand blender. Blend in brown butter, Tabasco sauce and a little salt. Puree and chill. Season saddle of rabbit with salt and pepper. Sear all around in hot olive oil. Add kidneys and bay leaf and toss for 2 more minutes (kidneys should still be fairly pink inside). Place on a plate lined with paper towels and let rest until warm. Meanwhile, for the marinade, drain about 2 tablespoons of leftover roast and whisk well with the remaining ingredients. Wash the lentils, blanch (scald) briefly in boiling salted water and rinse with cold water. Drain and let stand in a little marinade. Spread asparagus cream in the center of each of the pre-cooled plates (preferably in a circle). Using the cling film, turn the asparagus circles onto them and brush with a little marinade. Cut rabbit fillets and kidneys in a pleasing way and place them on the circles. Garnish with frisée lettuce and lentils and drizzle with remaining marinade.

Preparation Tip:

Refine the garnish with fresh, aromatic meadow herbs according to the current market situation! Instead of rabbit fillet, tender chicken breast can also be used.

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