Asparagus, Parmesan Rice and Lemon Sabayon Sauce; Berry Foam

• 500 - 700 g green asparagus
• 30 g Parmesan cheese, cut in pieces
• 1200 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• 200 g basmati rice

Berry Foam

• 140 g caster sugar
• 500 g mixed red berries, frozen
• 10 - 30 g lime juice
  or 10 - 30 g lemon juice
• 1 egg white

Lemon Sabayon Sauce and Finalisation

• 100 g vegetable stock
• 4 egg yolks
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 15 g lemon juice, freshly squeezed
• 40 g extra virgin olive oil