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:

  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. 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.
  3. 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.
  4. Boil the Pheasant Eggs for 2 minutes, then put in cold water. When cool, shell the eggs and cut in half.
  5. 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.
  6. Prepare the Salad: In a large bowl, combine the chopped romaine lettuce and roasted asparagus spears, top with pheasant eggs.
  7. Add Dressing: Pour the Caesar salad dressing over the lettuce and asparagus. Toss gently to coat the vegetables evenly with the dressing.
  8. Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the salad and toss lightly to distribute.
  9. Serve: Transfer the salad to serving plates or bowls. If desired, top with croutons for added crunch. Garnish with lemon wedges.