Asparagus Parfait with Strawberry

Although woodruff isn't blooming any longer, luckily I had some in a pot on my window ledge. Yep, this fragant forest flower is actually available in stores. Though it is much less romantic to use it from a pot, then collecting it in the forest. However, when the weather so rainy is, it is better to use some that was in a dry place, because it has a more intense flavour. I thought I get back to the good old strawberry-asparagus combination and make a light summer dessert, well summer weather is missing, but the dessert was great!

Ingredients:
200 g asparagus (weighed peeled)
50 g sugar
1 bunch woodruff
2 egg yolks
1/4 teaspoon vanilla extract
200 ml cream
150 g strawberry
1/2 teaspoon cornstarch
2-3 tablespoon sugar or honey 
few drops of lemon juice

Cut the peeled asparagus in about 1 cm pieces and cook in enough water so that it is just covered. Sieve and set 100 ml of the cooking liquid aside. Bring this liquid together with the woodruff to the boil and let it stand for 15-20 minutes, then sieve and cook a syrup using the sugar. Over steam beat egg yolks with the syrup, vanilla extract until it is thick and foamy. Stir in the pureed asparagus and fold in beaten cream. Freeze for 2-3 hours. Slice strawberries in quarters and together with the sugar and corn starch bring it to the boil and cook until the liquid thinckens. Season with a few drops of lemon juice.