Roast Pigeon with Eggplant and Asparagus

• 6 squab
• 6 sprigs marjoram
• 6 sprigs thyme</

Bone the squab and spread them skin side down. Sprinkle the flesh with the marjoram and thyme and season with salt and pepper. Reshape the squab and secure with cane skewers. Season, brush with butter and place in a roasting dish with the whole cloves of garlic and the cardamom seeds. Place in a preheated oven (200°C