Asparagus, egg and rapeseed mayonnaise recipe
English Asparagus truly is the king of seasonal vegetables. At its best, English Asparagus like most great things in life, requires minimal fuss - steamed, grilled or poached in a butter emulsion,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Peeler
- Paper towel
- Refrigerator
- Grill
- Steamer basket
- Saucepan
- Stove
- Mixing bowl
- Whisk
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
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