Look forward to this fine asparagus recipe:
Bring white wine, juice of one lemon, water and sugar to a boil, then simmer a few sliced strawberries briefly, cook asparagus spears in the stock until soft. Cut remaining strawberries into large cubes, marinate with a tiny bit of sugar, Cointreau and a tiny bit of strawberry sauce.
Ice:
Bring milk and cream to a boil. Stir eggs and sugar, add milk and cream and pull off over haze to rose, cool, strain and mix with chickweed juice and freeze in ice cream maker.
Serve asparagus spears with marinated strawberries and chickweed ice cream.
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