This serves 1 so adjust accordingly.
Prep time, approx 20 minutes.
Cook time, approx 10 minutes.

You need,
1 pigeon breast.
2 tbsp olive oil.
4 Asparagus spears.
3 slices Roquefort cheese.
Salt and pepper.

And for your herb dressing.
4 tbsp olive oil.
1 crushed clove garlic, optional.
Juice of 1 lemon.
A handful of Parsley.
A handful of Chives.
Salt.

Method.
Boil the Asparagus for about 2 1/2 minutes until tender, then drain well.
Now place on a plate and on top of this, lay the cheese. Put under a hot grill until the cheese melts.
Fry the pigeon for about 1 1/2 minutes on each side in the olive oil.
Next, put all of your herb dressing ingredients into a food processor and blend until smooth.
Cut the pigeon into slices and serve with the Asparagus. Pour the herb dressing all over.
John.