Breast and leg of quail on asparagus with tomato puree and olives

Ingredients for 2 servings:

• 2 quail(s)
• 500 g asparagus, green
• 2 tomatoes (vine tomatoes)
• ½ can of tomatoes, chopped
• 1 garlic clove(s), finely diced
• 1 shallot(s), finely diced
• 12 olives, black
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• salt and pepper
• Sugar
• 1 tbsp chives, in rolls

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Briefly blanch the vine tomatoes in boiling water, peel, quarter, remove the seeds, dice, and set aside. Heat 2 tablespoons of olive oil in a saucepan and sauté the diced garlic and shallots. Add the canned tomatoes, stir briefly, and simmer for about 15 minutes. Add the diced tomatoes and olives, heat through, but do not allow to boil again. Season with sugar, pepper, and salt. Peel the bottom third of the green asparagus with a vegetable peeler, steam in water for 3-4 minutes, refresh in ice-cold water, drain, and dry on kitchen paper. Melt 1 tablespoon of butter in a pan and toss the asparagus over low heat. Season with a pinch of sugar and a little salt. Remove the breasts and legs from the quail and also remove the thighbones from the legs. Heat 2 tablespoons of olive oil in a pan, briefly flavor the oil with the crushed garlic cloves and rosemary sprigs, and briefly sear the quail pieces on both sides. This takes about 2-3 minutes. Then let the pan rest for 10 minutes in an oven preheated to 60-70°C. Place the asparagus pieces on the plates and the meat next to them. Top with the tomato puree and olives, and scatter the chives over the top.