Asparagus, egg and rapeseed mayonnaise recipe - Great British Chefs

Ingredients

• 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 (1)
• sunflower oil, or vegetable oil, for deep frying
• sea salt
• 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