STEP 1

Mix pomegranate juice with liqueur in a carafe orange and divide them into 8 flutes.

STEP 2

Fill the Champagne glasses and complete with pomegranate grains as decoration.

STEP 3

Insert the glasses in the blast chiller with the function of cooling drinks for about twenty minutes so as to serve them well cold.

STEP 4

Blend the strawberries with agave syrup and apple juice; pour the mixture into a container and insert it into the blast chiller pre-cooled with the function of shock freezing.

STEP 5

Freeze the smoothie for about an hour and a half, stirring with a fork every 15-20 minutes, to obtain a granular compound.

STEP 6

Cut the asparagus into pieces and sauté quickly in a pan with a little olive oil and a pinch of salt and pepper.

STEP 7

Keep them al dente and cool immediately in the blast chiller with the function of blast chilling for about 20 minutes.

STEP 8

Serve the strawberry sorbet with the sautéed asparagus and some goat cheese cubes.