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.
500g Fresh nettles
Mellow Yellow Rapeseed Oil
2 Pheasant eggs
Fresh nettle leaves and oil in food blender, add little water to help it mix, season with salt and pepper
Peel and blanch asparagus spears, coat in oil and season with salt and pepper, cook on griddle
Fry egg in oil (if you can't find pheasant eggs, you can use regular eggs)
Dress plate with oil, salt, pepper and parsley leaves