Partridge with roasted potato and tomato and blanched asparagus tips

Name: partridge with roasted potato and tomato and blanched asparagus tips
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 400 g fennel thyme sausage; 4 partridge of the salesman; 1 tl paprika; 4 el traditional olive oil; 500 g oven bantam red skinned Italian; 250 g cherry tomatoes on the branch; 200 g fresh green asparagus; 40 g lettuce melange land cherry; 2 el olive oil fresh lemon

Partridge with fennel thyme sausage, paprika powder, cherry potatoes, cherry tomatoes, asparagus and country cherry.

Ingredients

Kitchen Stuff

1 baking paper
1 meat thermometer

Directions

Preheat the oven to 175 ° C.
Remove the skin from the sausages with a knife. Fill the cavities of the partridges with the sausage meat.
Mix the paprika powder with the oil and brush the outside of the partridges.
Season the partridges with pepper and salt. Place them with the breast down in the roasting pan.
Prepare the oven bells according to the instructions on the packaging.
Insert the meat thermometer into the thickest part of a leg.
Bake the partridges and potatoes in the middle of the oven until the thermometer shows a temperature of 62 ° C. This takes approx. 45 min.
Baste the partridges every 15 min. With the shortening. Roast the tomatoes on the branch for the last 15 minutes.
Bring a layer of water to the boil in a saucepan and cook the asparagus tips for 2 minutes. Drain and rinse under cold running water (blanch).
Sprinkle the asparagus and beat with the olive oil fresh lemon. Season with pepper and salt.
Serve the partridges with the potato, tomato, asparagus and lettuce on a flat dish.