Ingredients for 4 people
Preparation
Clean the asparagus and cut into sections, discarding the tough woody ends.
Peel the onion and chop into large chunks. Finely chop the coriander leaves.
Pour the vegetable stock into a saucepan, add the asparagus and onion. Bring to a boil, then simmer for about 5 minutes until tender.
Drain and cool. Blend the mixture in a food processor until smooth. Stir in the chopped coriander and lemon juice.
In a separate bowl, whisk the egg whites to stiff peaks with the caster sugar. Gently fold into the asparagus mixture. Season with salt to taste.
Transfer to a freezer-safe container and freeze until firm.
