Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    partridge
   2      cups          red wine vinegar
   1      tablespoon    fennel seeds
   1      clove         garlic
   3      cups          extra virgin olive oil -- plus 4 t
   1      pound         medium asparagus
                        zest and juice of 1 lemon
                        salt and pepper -- to taste

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool. Remove legs from carcass and dry well. Place in a shallow baking dish. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid). Pour vinegar over breast and leg pieces and add fennel seeds and garlic. Place in refrigerator 1 hour. Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature. Yield: 4 servings