Pheasant Fresh Asparagus Salad Recipes

RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN

Steps:

• Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs - this is the amount the original recipe calls for. You can use more if you wish.
• Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
• Using a sharp knife, slice the asparagus thinly on the bias.
• In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. "Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice. When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil." Toss to combine. Taste and adjust the flavors again if necessary.
• Transfer to a serving platter. Crack more pepper over top if you wish.

PHEASANT & FRESH ASPARAGUS SALAD

Steps:

• Sprinkle pheasant and giblets with 1 teaspoon salt.
• Cover with water and bring to a boil.
• Skim as needed.
• Use clove to apike bay leaf onto onion, add to pheasant.
• Reduce heat and simmer 1 1/2 hours.
• After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
• At the end of the cooking time, remove pheasant from the pan.
• Strain broth, then bring to a boil again.
• Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
• Remove pheasant meat from bones, cut in even pieces.
• Remove asparagus from broth; add to pheasant and cool.
• Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
• toss pheasant and asparagus with dressing.
• Sprinkle with chives and serve.

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.