The peeled asparagus is cooked very soft with a little salt and sugar, pureed and strained through a sieve. Then it has to be put in the cold (preferably overnight).
The egg yolks and the whole egg are beaten with the icing sugar on steam until everything is warm and thick. But it must not boil, otherwise the egg will coagulate. Then keep beating on ice water until it is cold. It should be a thick ice cream. Now carefully fold in the cold asparagus mixture.
Whip the whipped cream until stiff and fold into the mixture.
Now either fill the mixture into molds and let it set in the freezer or put it in the ice cream maker.
In the meantime, clean the strawberries and puree them with the powdered sugar to make a puree. Put the fruit on a plate and serve the ice cream on top.
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