Pheasant Eggs are only in season for about 6 weeks, so take advantage while you can. They are smaller and richer in flavour than hens eggs, so pack a punch and can be used in any recipe that calls for normal eggs. Just replace a large hen egg with 3 pheasant eggs in most recipes. Asparagus and eggs are a great combination, and you can work on this with a Caesar Salad recipe to make a wonderful seasonal meal.
Pheasant Egg & Asparagus Caesar Salad
Ingredients:
For the Caesar Dressing:
- 2 cloves garlic, minced
- 2 anchovy fillets, minced (optional)
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons mayonnaise
- 30g grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
For the Salad:
- 1 bunch of asparagus, trimmed
- 4 pheasant eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 chopped romaine lettuce
- 30 grams of grated Parmesan cheese
- Croutons (optional)
- Lemon wedges for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Prepare the Asparagus: Place the trimmed asparagus spears on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Roast the Asparagus: Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender but still crisp. Remove from the oven and let cool slightly.
- Boil the Pheasant Eggs for 2 minutes, then put in cold water. When cool, shell the eggs and cut in half.
- Prepare the Dressing:
- In a small bowl, whisk together minced garlic, anchovy fillets (if using), Dijon mustard, lemon juice, mayonnaise, grated Parmesan cheese, and olive oil until well combined.
- Season with salt and black pepper to taste. Adjust the seasoning as needed. Set aside.
- Prepare the Salad: In a large bowl, combine the chopped romaine lettuce and roasted asparagus spears, top with pheasant eggs.
- Add Dressing: Pour the Caesar salad dressing over the lettuce and asparagus. Toss gently to coat the vegetables evenly with the dressing.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the salad and toss lightly to distribute.
- Serve: Transfer the salad to serving plates or bowls. If desired, top with croutons for added crunch. Garnish with lemon wedges.