Asparagus, crispy pheasant egg and rapeseed mayonnaise

60 minutes


Asparagus with crispy pheasant egg

  • 16 asparagus spears
  • 4 pheasant eggs
  • 4 white asparagus spears
  • mustard frills
  • parsley cress
  • 50g of plain flour, seasoned with a pinch of salt and white pepper
  • 2 eggs, beaten
  • 50g of Panko breadcrumbs
  • sunflower oil, or vegetable oil, for deep frying
  • sea salt

Rapeseed oil mayonnaise

  • 2 egg yolks
  • 1 tbsp of white wine vinegar
  • 1/4 tsp Dijon mustard
  • salt, to taste
  • white pepper, to taste
  • lemon juice, to taste
  • 200g of extra virgin rapeseed oil


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)
Soft boil the pheasant eggs for 3 minutes and chill in cold water
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
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
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
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
Spoon on a generous dollop of mayonnaise and the crispy egg, add a scattering of parsley cress and peppery mustard frills to garnish.