Partridge Under Oil with Asparagus Salad

Ingredients

• 1 pound asparagus 
• 3 cups extra virgin olive oil plus 4 tablespoons 
• 1 tablespoon fennel seeds 
• 1 clove garlic 
• 1  juice of lemon 
• 4  partridge 
• 2 cups red wine vinegar 
• 4 servings salt and pepper to taste

Equipment

• baking pan

Directions

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool.
3. Remove legs from carcass and dry well.
4. Place in a shallow baking dish.
5. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid).
6. Pour vinegar over breast and leg pieces and add fennel seeds and garlic.
7. Place in refrigerator 1 hour.
8. Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature.