Cook asparagus in boiling salt water until
just cooked then dip in refreshing ice cold water, to keep
For the sauce bring to boil and reduce the
port wine and red current jelly.
Preheat a pan on the stove for the pigeon
and add butter and oil, cook pigeon for 2 minutes on each
side for pink and 3 - 4 minutes for medium to well done.
Remove and rest for 1 minute
Warm up the asparagus and ham hock in a little
pan and season to taste, place in middle of the plate then
slice up pigeon and sit on top, spoon the sauce around the
dish and sprinkle with baby sprouts.
Note: I always top with a selection of baby
sprouts, I use wheat, chickpea, red bean and radish sprouts,
if you cannot get hold of any use watercress and pine nuts.