Asparagus, Pheasant Egg and Nettle Dressing

Name: Asparagus, Pheasant Egg and Nettle Dressing
Total time: 20 minutes
Yield: 2
Ingredients: 500g Fresh nettles; 300ml Mellow Yellow Rapeseed Oil; 125ml Water; Asparagus spears; Salt; Pepper; 2 Pheasant eggs (or medium regular eggs)

20 minutes

Chef Adam Gray’s Asparagus, Pheasant Egg and Nettle Dressing is a showstopper that’s great to serve when you want to impress!

Freshly foraged nettles and rich pheasant eggs bring a true taste of the countryside, while the simplicity of the recipe lets these standout ingredients shine. Finish with a drizzle of Mellow Yellow Rapeseed Oil for a silky, golden touch that elevates every bite.

Method

1

Put the fresh nettle leaves and 300ml of Mellow Yellow Rapeseed Oil in a food blender, add little water to help it mix, season with salt and pepper and blitz until smooth.
2

Blanch the asparagus spears, coat in Mellow Yellow Rapeseed Oil and season with salt and pepper. Cook on a griddle.
3

Fry the eggs in a drizzle of Mellow Yellow Rapeseed Oil until cooked to your liking.
4

Dress the the plate with Mellow Yellow Rapeseed Oil, salt, pepper and parsley leaves and serve.