Asparagus, crispy pheasant egg and rapeseed mayonnaise
by Hayden Groves
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Ingredients
Fruit & Vegetables
16 asparagus spears
4 white asparagus spears
lemon juice, to taste
Speciality Ingredients
4 pheasant eggs
Salad & Fresh Herbs
mustard frills
parsley cress
Store Cupboard
50g of plain flour, seasoned with a pinch of salt and white pepper
2 eggs, beaten
50g of Panko breadcrumbs (1)
sea salt
2 egg yolks
1/4 tsp Dijon mustard
salt, to taste
white pepper, to taste
Oils & Vinegars
sunflower oil, or vegetable oil, for deep frying
1 tbsp of white wine vinegar
200g of extra virgin rapeseed oil