Pigeon and asparagus

Pigeon and asparagus

A seasonal dish perfect for a late spring day.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Pigeon
Servings 2


  • 4 pigeon breasts
  • 6 spears of asparagus
  • 2 tsp lemon juice
  • 1 leek finely sliced
  • 1 small bunch chives finely chopped
  • 30 grams butter
  • 6 new potatoes
  • 300 ml double cream
  • salt and pepper


  • Cook the new potatoes in salted boiling water until tender and cooked through. Drain and cool the potatoes.
  • Put the potatoes in a pan and heat gently with the double cream, salt, pepper, lemon juice and chopped leek. Simmer on a gentle heat for 6 minutes.
  • Season the pigeon breasts with salt. Heat a different pan and melt the butter- once it begins to bubble fry the pigeon breasts for 3 minutes on each side. Allow the breasts to rest in a warm place for 3 minutes before slicing in half.
  • Take the asparagus and peel the stalks then steam the asparagus for 5 minutes for thick stalks and 2 for thinner pieces.
  • Assemble the potatoes, asparagus and pigeon breasts on a plate. Add the chopped chives to the cream and spoon over the cream sauce.
Keyword Pigeon