New Season Asparagus, Crispy Pheasant Egg And Rapeseed Mayonnaise

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

16 Medium Asparagus spears

4 pheasant eggs

4 white Asparagus spears

Mustard frills and Parsley cress

50 gm plain Flour, seasoned with a pinch of salt and white pepper

2 beaten hen's eggs

50 gm Panko Bread Crumbs

Sunflower or Vegetable oil for deep Frying

Sea Salt

2 Free Range Egg Yolks (preferably lion stamped)

1 tbsp White Wine vinegar

1/4 tsp Dijon Mustard

Salt/ White Pepper, Lemon juice to taste

200 gm Virgin rapeseed oil (room temperature)

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