Ingredients for 1 litre (1.2 quart) at 100% (Net quantity) 600g / 22oz asparagus green 40g / 1.5oz onion 250ml / 8fl.oz water 6g / 0.15oz salt 1 x / 1 x season with white ground pepper 10ml / 0.35fl.oz lemon juice (1 tablespoon) 50g / 2 pcs egg whites Preparation Wash and dice green asparagus. Peel and dice onion. Heat and boil the diced asparagus, onion, water, salt and pepper for two minutes. Allow to cool. Add the lemon juice and egg whites and put it all into a beaker. Mix well, level the surface, and freeze at -8F/-22?C for 24 hours. Method / Pacotize Pacotize the entire beaker or just one portion at a time, and serve. This recipe is sufficient for 15 portions. Ideal "palate cleanser" between courses. lf after pacotizing once, the result is a powder-snow, pacotize again until texture is smooth / creamy.