In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onion and pinch salt; cook until onions are translucent, about 3 minutes. Add bread cubes; continue to cook, stirring occasionally, until cubes are lightly toasted, about 3 minutes. Transfer mixture to a large bowl. Add 1/4 cup cream and egg; stir together to combine. Let stand at room temperature, stirring occasionally, 45 minutes. 

 

Bring a large pot of water to a low boil. Fold cheesecloth into a 12- x 12-inch square. Cut a 12-inch length of parchment paper; place on top of cheesecloth. Mound bread mixture on parchment; shape into a 3-inch-long log. Roll parchment 

and cheesecloth around log, gently pressing to shape bread roll (maintaining 3-inch length). Twist ends of paper and cheesecloth, then tie ends and center of cylinder with kitchen string to secure. Cook bread roll in the boiling water, 20 

minutes, then remove pot from heat and let stand 10 minutes. Remove bread roll from water, unwrap and cut crosswise into 

4 rounds.

 

Cut asparagus tips (top 1 1/2 inches) from spears; halve tips lengthwise. Cut 3 of the remaining spears in half lengthwise. 

Cut remaining 3 spears crosswise into 1/4-inch rounds. Cook tips in a small saucepan of boiling water for 30 seconds. Using a slotted spoon, transfer tips to a bowl; set aside. Add halved asparagus spears to water and cook for 2 minutes, then transfer to a plate. 

 

In the bowl of a food processor, combine rabbit thighs, remaining 1/4 cup cream and 1/4 teaspoon salt. Pulse until meat 

is finely ground. Cut rabbit saddle in half lengthwise; season with 1/4 teaspoon pepper. Place 1 half of saddle on a cutting board with long end facing you. Put ground rabbit on top, leaving a 1-inch border. Put asparagus spears, then remaining half of saddle on top, positioning saddle half so that seams join to cover ground meat. Tie together roll with kitchen string at 1-inch intervals to secure.

 

Transfer roll to an 8- x 12-inch baking dish; season with 1/4 teaspoon pepper. Roast for 30 minutes, then add wine. Continue to roast, basting with pan juices every 20 minutes, until golden and cooked through, about 1 hour more. Reserving pan with drippings, transfer rabbit to a plate and loosely cover with foil. 

 

In a small skillet combine remaining tablespoon oil, asparagus rounds, shallot, garlic and 1/2 cup water; bring to a simmer and cook until liquid is reduced to about 1/4 cup, about 12 minutes. Stir in pan drippings and marjoram.

 

Heat butter in a large skillet over medium-high heat until foam subsides; add bread rounds and cook until golden, about  

2 1/2 minutes per side. Divide among shallow serving bowls.

 

Slice rabbit roll crosswise into 4 pieces and divide among bowls. Ladle sauce over rabbit and garnish with reserved asparagus tips.