Asparagus 2 Ways, Gratineed and with Chocolate Cream

For the asparagus with cinnamon foam: Peel the asparagus, cut off the tough ends and cut on the diagonal into very thin slices. Transfer to a bowl and toss with 1 tablespoon powdered isugar and lemon juice and spread over four ovenproof plates.

In a heatproof bowl, set over, not in, a pan of simmering water, whisk together the yolks, wine, cinnamon and remaining powdered sugar, whisking all the while until thick and creamy,  about 3 minutes.

Preheat the oven to 250°C (approximately 480°F). Pour the foamy mass over the asparagus and bake until the surface has browned, about 5 minutes.

Chocolate mousse with asparagus: In a saucepan, heat the creme fraiche, add the crushed chocolate and stir until dissolved. Refrigerate at least 2 hours until well chilled.

Rinse, hull and halve or quarter the strawberries depending on size. Peel the asparagus, cut off tough ends and cut with a vegetable peeler into very thin strips.