The Asparagus, Pheasant Egg and Nettle Dressing provided by Chef Adam Gray is something to astound your friends and family with, giving them a unique dining experience like no other and show off your culinary skills. Freshly foraged nettles and pheasant eggs gives this dish a real feel of the countryside and the simplicity of the dish allows these fantastic ingredients to really shine. Serve with a drizzle of Mellow Yellow Rapeseed Oil for that extra special touch.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
500g Fresh nettles
300ml Mellow Yellow Rapeseed Oil, plus extra
2 Pheasant eggs
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.
Peel and blanch the asparagus spears, coat in Mellow Yellow Rapeseed Oil and season with salt and pepper. Cook on a griddle.
Fry the eggs in a drizzle of Mellow Yellow Rapeseed Oil (if you can't find pheasant eggs, you can use regular eggs) until cooked to your liking.
Dress the the plate with Mellow Yellow Rapeseed Oil, salt, pepper and parsley leaves and serve.