Asparagus parfait with strawberry and asparagus balsamic garnish

Ingredients for 4 servings:

• 400 g asparagus
• 80 g sugar
• 4 egg yolks
• 400 ml cream
• 500 g asparagus
• 500 g strawberries
• some butter
• some honey or sugar
• Balsamic cream

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

Cooking time: approx. 15 minutes. Peel the asparagus for the parfait and garnish, cut it into 2 cm long pieces, and boil it in a little unsalted water until tender. Let the stalks cool. Then puree 400 g of asparagus. Whisk the cream until stiff peaks. Whisk the egg yolks and sugar in a hot water bath with a whisk until frothy. Place the bowl in a cold water bath and continue whisking until the cream has cooled. Carefully fold in the cream and asparagus puree. Line a loaf pan (a small one will do) with plastic wrap and pour in the still-liquid parfait. Cover the parfait with plastic wrap and freeze for at least 5 hours. For the garnish: Wash and slice the strawberries. Working in batches, add a little asparagus and strawberries to a pan with a little butter and honey and heat. Then add the balsamic vinegar. Remove the parfait from the freezer 10 minutes before serving (during this time, prepare the garnish). Then remove the asparagus parfait from the mold, slice it, and place it on a plate. Add the garnish.