Ingredients (per person):
• 130 g of rabbit
• 100g of asparagus
• ½ onion
• 1 stalk of chopped celery
• 1 bay leaf
• 1 teaspoon of EVO oil
• 1 ladle of boiling water if needed
• 3 g of Novosal and pepper q.b.

Preparation: Boil the rabbit for 15 minutes in a saucepan with the coarsely chopped onion inside, the bay leaf and a pinch of salt and pepper. Boil the asparagus for about 10 minutes.
Add the chopped celery, the oil and the asparagus drained and cut into the saucepan. If necessary add a ladle of boiling asparagus water. Cook for another 35-40 minutes until the meat is well cooked.

Preparation time: 60 minutes.

Degree of difficulty: Simple

Estimated expenditure: Less than 10 euro