Ingredients

• a guinea fowl breast
• 70 g bread with the crust
• 10 asparagus
• 2-3 strawberries
• marjoram
• thyme
• extra virgin olive oil
• butter
• salt

For the recipe of crispy guinea-fowl breast, clean the asparagus using the potato peeler to clean the lower part of the stem. Divide the guinea-fowl breast in half and cook the two parts in a pan in a veil of hot oil: brown them first on the side of the skin for 4-5 minutes on a high flame, then turn them over, add a small knob of butter, which enriches the flavor and accentuates
the color, and continue to cook for another 5 minutes.
Turn off the heat and let it rest in the pan for 5 minutes. Whisk the bread and get some coarse crumbs. Add a tuft of thyme and one of marjoram and blend again briefly. Toast the bread in a non-stick frying pan without fat; when it is dry, add a little oil and continue to toast for a while.
Cut the asparagus "a slice of salami" and sauté in a pan with a little oil and a pinch of salt for a couple of minutes, turn off and add the diced strawberries. Cut the guinea fowl half into thick slices and serve them with asparagus, strawberries and toasted bread.

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