Asparagus, crispy pheasant egg and rapeseed mayonnaise

4
60 minutes

Ingredients

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

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.