A delicious recipe for the asparagus season:
Peel asparagus spears. Make in light salted water with a pinch of sugar and a flake of butter.
Cut off and grind well in a hand blender. Strain quantity through a sieve.
With the Zestenreisser peel the lemon.
Lightly caramelize in frying pan with powdered sugar and a flake of butter.
Scrape out the vanilla pod.
Pluck off lemon balm leaves, cut into tender strips.
Whip cream until stiff, set aside to cool.
Bring milk with vanilla pulp to a boil.
Clean strawberries, cut in half.
Chop candied orange peel.
Beat egg yolks, sugar and orange pulp until creamy.
Add hot vanilla milk and whip over water bath to a creamy consistency. Whip until cold.
Stir in asparagus puree, whipped cream, add candied orange peel and freeze mixture in ice cream maker.
Bring butter, whipped cream and vanilla sugar to a boil. Cool.
Fold in strips of lemon balm.
Cut balls from the asparagus ice cream with a hot tablespoon or with an ice cream scoop.
Serve:
Pour the melissa sauce onto flat plates. Place ice cream dumplings or balls on top. Distribute lemon zest evenly over the top and garnish with strawberries and lemon balm leaf.
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