Cherry and asparagus stem ice cream

Wash and clean the cherries, then pit them; peel the asparagus stems and cut them into thin rounds; blend both ingredients with the lemon juice. Pass the mixture through a sieve, collecting it in a stainless steel bowl, place it in the freezer for a couple of hours, taking care to stir occasionally to prevent it from freezing solid.

Meanwhile, pour the sugar into a saucepan with two deciliters of water, bring to a boil and leave on the heat until the sugar has dissolved. Turn off the heat and allow to cool.

After two hours, beat the egg white until stiff. Remove the cherry and asparagus mixture from the freezer, add the sugar syrup, stirring, and then the egg white, mixing gently from bottom to top. Return to the freezer for one hour, then distribute the ice cream into serving cups.