Blanch 400 g asparagus and place in ice water. Strain and dry with a clean cloth when ready to use.
MARINATED GREEN STRAWBERRIES
Clean 50 g green strawberries with a damp cloth to remove sand and slice in halves and some in thin slices. Drizzle with a little fresh lemon juice and sprinkle generously with icing sugar. Season with a little salt and freshly grounded black pepper. Allow to marinate for 2 hours.
Preheat the oven to 160°C. Place 100 g strawberries on a baking tray and dust with castor sugar or drizzle with honey. Sprinkle with freshly grounded black pepper. Place in oven and slow roast until strawberries are cooked through but still retain their shape.
DRIED STRAWBERRY CRISPS
Preheat the oven to 60°C. Slice 50 g strawberries thinly. Place sliced strawberries on a silpat into a large baking tray. Top with sheet of silpat. Place another baking tray on top of the sliced strawberries to keep them down. Bake for 3–4 hours until they are completely dry. Cool down completely and then carefully remove from silpat. Keep in a dry place until ready to use.