ROASTED SPATCHCOCK WITH SAUCE MARIE ROSE AND A SALAD OF ASPARAGUS, PINE NUTS AND PARMESAN

INGREDIENTS

4 Game Farm whole spatchcock
1/2 cup olive oil
Sea salt and pepper
2 bunches asparagus, trimmed of woody ends
1/2 cup pine nuts, lightly roasted
50g butter, melted
50g parmesan, shaved
Juice and zest of half a lemon
4 heaped tablespoons Bitton Marie Rose Sauce (or your favourite mayonnaise)

METHOD

Preheat the oven to 220°C. To prepare the spatchcock, brush each bird well with olive oil and then season. Place the birds onto a baking tray and into the preheated oven and cook for 35 minutes or until cooked through. Remove from the oven and allow to rest for 10 minutes before cutting each bird into four pieces. Meanwhile, place a large saucepan filled with salted water over a high heat and bring to the boil. Add the asparagus and cook for five minutes. Remove the asparagus with a slotted spoon and plunge into iced water to retain the colour and stop the cooking. Arrange the asparagus onto a large platter, sprinkle with the pine nuts, shaved parmesan and then drizzle over the melted butter, lemon juice and zest. To serve, place a couple of pieces of the spatchcock onto each plate with some of the Sauce Marie Rose on the side. Serve immediately with the asparagus salad.