Wash and peel the asparagus, cut off the ends. Cut the sticks into pieces about 2 cm in size. Finely grate the ginger (organic ginger does not have to be peeled).
Bring the lime juice with sugar and ginger zest to the boil and cook the asparagus covered for 5 to 15 minutes, depending on how much bite it is allowed to have.
In the meantime, rinse, dry and cut the mint.
Remove the asparagus from the brew and set aside. Reduce the brew like a syrup and then let it cool down. Fold in the asparagus again and distribute it on the plates, add raspberries, if you like, you can also add the raspberries to the brew, but the berries will then be too soft for me. Garnish the asparagus and raspberries with the lime zest and chopped mint.
A scoop of ice cream goes wonderfully with it, we had raspberry ice cream to match.
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