Asparagus season in Suffolk is a real treat. There is usually an abundance of it and the best sight is seeing how gardeners sell their freshly cut home grown asparagus at the roadside.
This starter is hugely popular at the British Larder Suffolk. The delicious pheasant eggs come from Richard who is running his egg business called “Eggsolicious”. Richard is great, he not only has pheasant eggs but also quail’s eggs and free-range hen’s eggs, which usually have double yolks so they are great value indeed!
Pheasant eggs are a bit tricky to boil and peel. My advice is to boil them in a pan of water with a dash of vinegar, then once they are cooked, drain then dunk them in iced water and hope for the best when peeling, as they are usually very fragile.