Melt the butter in a pot and add the flour.

Add milk, cream, sugar, honey, low fat milk powder and salt

Mix all together and bring to boil.

Peel 400g white asparagus and cut off the woody ends. Cut into small pieces and add the other ingredients. Let simmer until asparagus soft for approx. 15-20min.

Blend all ingredients in a mixer until smooth and add egg yolk.

Take the liquid, strain it and pour into an ice cream machine. At approx. 0 degrees, add the juice of half a lemon. This will help to get a nice creamy ice cream. Continue to freeze in the machine until you reach the ideal texture.

Serve with fresh strawberries. Sweeten with sugar to taste and drizzle with Grand Marnier. Garnish with fresh lemon balm and mint as well as edible flowers (optional).