Asparagus, crispy pheasant egg and rapeseed mayonnaise
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4
60 minutes
Ingredients
Asparagus with crispy pheasant egg
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16 asparagus spears
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4 pheasant eggs
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4 white asparagus spears
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mustard frills
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parsley cress
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50g of plain flour, seasoned with a pinch of salt and white pepper
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2 eggs, beaten
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50g of Panko breadcrumbs
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sunflower oil, or vegetable oil, for deep frying
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sea salt
Rapeseed oil mayonnaise
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2 egg yolks
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1 tbsp of white wine vinegar
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1/4 tsp Dijon mustard
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salt, to taste
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white pepper, to taste
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lemon juice, to taste
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200g of extra virgin rapeseed oil
Method
1
For the mayonnaise - whisk yolks with seasonings, add oil in a very slow steady stream whilst whisking vigorously, season as necessary (keep chilled and use within 48 hours)
2
Soft boil the pheasant eggs for 3 minutes and chill in cold water
3
Peel the pheasant eggs carefully and pat them dry. Pass them through seasoned flour, beaten egg and panko crumbs. Heat the oil for deep frying to 170˚C
4
Wash the asparagus and snap off the woody ends, trim to neaten. Peel the white, and blanch in salted water for 6-8 minutes til tender
5
Steam the green asparagus for 3 - 4 mins or until just tender to the point of the knife, yet still with some bite. dress the asparagus with some rapeseed oil and seasoning and place on the plate
6
Deep fry the pheasant eggs for 1.5 mins until a light golden and drain on absorbent paper. Season with a pinch of sea salt
7
Spoon on a generous dollop of mayonnaise and the crispy egg, add a scattering of parsley cress and peppery mustard frills to garnish.