Asparagus And Pheasant Egg Salad

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
346
FAT
76%
CHOL
132%
SOD
22%

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Ingredients for 4 servings

50 g banana shallots, chopped

40 g unsalted butter

250 g asparagus, chopped (both stalks and tips)

25 g fresh spinach leaves

300 ml white chicken stock

2 leaves of gelatine, bloomed (softened in cold water, then squeezed gently to remove excess water)

100 ml double cream

juice of ½ lemon

sea salt and freshly cracked black pepper

4 pheasant eggs

20 asparagus spears

50 ml classic vinaigrette

2 handfuls of mixed seasonal salad leaves

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