Prepare the asparagus by chopping it into 1cm pieces, leaving the tips a little longer.

Bring the milk to a gentle simmer in a saucepan and add the lemon zest and the chopped asparagus, reserving a few of the tips to use as a garnish. Poach the asparagus in the milk for about 5 minutes, or until tender. Turn off the heat and leave to infuse for 10 minutes.

Whilst the asparagus is infusing in the milk begin to make the smoked salmon toasts by finely chopping the salmon and mixing in a bowl with the egg, flour, chives and salt and pepper.

Cut the crusts from the toasted bread and cut each slice into 2 triangles. Spread the salmon mixture over one side and dip in sesame seeds. Chill in the fridge until you are ready to eat the ice cream.

Returning to the ice cream, pour the milk and asparagus into a liquidiser, add the egg yolks and process until smooth. Return to the pan and heat very gently, stirring all the time, until the sauce has thickened. Season generously and pour into a bowl and chill.

Once the asparagus sauce has chilled churn it in an ice cream maker, according to the manufacturer’s instructions. Freeze until required.

When the ice is made finish the salmon toasts by heating the oil in a large saucepan until hot. You can test if its hot enough by frying a cube of bread in the oil - it should turn golden brown in a minute. Once the oil is hot as the salmon toasts, sesame side down and fry for 2-3 minutes or until crisp and golden. Remove carefully and drain on kitchen paper.

Cook the reserved asparagus tips in boiling water until tender and drain well.

Arrange a couple of scoops of ice cream in a pretty dish and top with a smoked salmon toast and a tip of hot asparagus.