Asparagus ice cream & smoked salmon toasts Serves: 4 Ingredients For the ice cream 1 bunch British asparagus spears 500ml whole milk zest of 1 lemon 4 egg yolks salt and ground black pepper For the toasts 2 slices white bread, toasted 150g smoked salmon 1 egg, beaten 1tbsp cornflour 1tbsp chive, finely chopped salt