with Champagne–Saffron Vinaigrette served with Roast Squab

Ingredients
Serves 6

Vinaigrette & Asparagus Salad

1 ½ lbs Asparagus
¼ tsp Saffron threads
1 ½ tbsp Champagne Vinegar or white wine vinegar
½ tsp Dijon Mustard
Pinch of granulated sugar
3 tbsp extra virgin olive oil
Salt and pepper
½ sweet red or yellow peppers finely diced
Watercress salad

Squab

6 Squab (approx 1lb each)
1 tbsp Olive oil
3 cloves minced garlic
3 tbsp of fresh marjoram, parsley, thyme
Salt and pepper

Preparation

1.    Cut asparagus wooded stalk and discard.
2.    In a large bowl stir saffron and 1tsp of boiling water and leave to 2 minutes to soften
3.    Stir in champagne vinegar, mustard and sugar.
4.    Whisking drizzle in the olive oil, season with salt and pepper to taste.
5.    De bone squab, rinse and pat dry inside and out.
6.    In bowl mix oil, garlic, herbs, salt and pepper and rub mixture over squab inside and out.
7.    Seal squab in medium hot frying pan, both sides 1 minute each
8.    Place in oven proof dish and finish in oven for 4 minutes
9.  Brush Asparagus with olive oil and sprinkle with chunky sea salt and grill for 2 minutes
      each side.      
10.    Plate watercress and asparagus, Slice the squab, sprinkle diced pepper and drizzle
 vinaigrette and serve.