Cut the fawn into several parts and sear on all sides in vegetable oil. Once all parts have taken color, salt, pepper and roast in the oven preheated to 230 °C for about 20 to 25 minutes. Then gradually reduce the heat to 180 °C. Deglaze the roasting stock with white wine and roast the fawn for another hour, frequently basting it with asparagus stock. In the meantime, peel the asparagus, remove the woody parts, boil in water flavored with salt, vinegar and sugar for 12 to 20 minutes, depending on the thickness, until tender and keep warm. Carve the fully cooked fawn into 12 to 16 pieces and arrange the fawn pieces on a hot platter. If necessary, lightly dust the gravy with flour and let it boil down again. Drizzle the finished gravy over the pieces of fawn, sprinkle with chopped tarragon and serve together with the asparagus kept warm. The best accompaniment is Bolzano sauce and roast potatoes.
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