English asparagus, slow-cooked pheasant egg, smoked bacon crumbs

Dave watts

Dave watts

28th August 2012
Dave watts

English asparagus, slow-cooked pheasant egg, smoked bacon crumbs

Prepare the asparagus and trim to your desired size, reserving the trimmings for the puree and 30g o...


  • 650g English asparagus
  • Asparagus salad:
  • 30g asparagus tips (finely sliced on an angle)
  • 6g shoots
  • 4g bacon dressing
  • pinch salt
  • Asparagus puree:
  • 20g virgin rapeseed oil
  • 250g green asparagus trimmings (finely sliced)
  • 17g curley parsley (picked weight) washed
  • 1.5g salt
  • 10g baby spinach (washed)
  • 20g water
  • pinch ground black pepper
  • Smoked bacon dressing:
  • 30g bacon oil
  • 10g rice wine vinegar
  • 40g white chicken stock
  • 0.2g xantana
  • 0.5g salt


Prepare the asparagus and trim to your desired size, reserving the trimmings for the puree and 30g of spears for the asparagus salad.
Blanch the remainder of the asparagus in salted water (20g salt per litre of water) for 1-2 minutes depending upon the thickness of the spears. Refresh in ice water for another 1-2 minutes, remove from the water and reserved.
Asparagus salad:
Place the oil into a pre-heated heavy based pan, add the asparagus and salt cover with a tight fitting lid and cook for 2-3 minutes. Once the asparagus is tender add the parsley and water, cover again and cook for a further minute. After this minute add the spinach and pepper, stir for a few seconds until the spinach has wilted. Remove from the heat, spread out onto a tray and chill quickly to ensure you keep its colour. Once cold blend until smooth check the seasoning and reserve.
Smoked bacon dressing:
Combine all of the ingredients and blend with a hand blender, pass through a fine sieve taste and reserve.

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