• 

  green asparagus

  500 - 700 g
• 

  Parmesan cheese cut in pieces

  30 g
• 

  water

  1200 g
• 

  vegetable stock cube (for 0.5 l) crumbled

  1
  1 heaped tsp vegetable stock paste, homemade
• 

  basmati rice

  200 g

Berry Foam

• 

  caster sugar

  140 g
• 

  frozen mixed berries

  500 g
• 

  lime juice

  10 - 30 g
  lemon juice
• 

  egg white from medium egg

  1

Lemon Sabayon Sauce and Finalisation

• 

  liquid vegetable stock

  100 g
• 

  egg yolks from medium eggs

  4
• 

  fine sea salt

  1 tsp
• 

  ground black pepper

  1 pinch
• 

  freshly squeezed lemon juice

  15 g
• 

  extra virgin olive oil

  40 g