Peel and cook asparagus for 6 mins in salty water.
Start to reduce beer to a syrup with sugar, then allow to cool and make a dressing emulsion with vinegar, mirin, pomace olive oil and mustard.Coat up asparagus with the dressing and let it marinate for 10mins
Make popcorn using a small sauce pan, once they are popped use a mortar to crush into a fine popcorn, this will be seasoning on top of the dressed asparagus
Mix milk and cream and whisk into the mixture the grated parmesan, and add soy lechitin to make stable foam using a a handblender
With a melon baller make honeydew balls and saute in a frying pan, until slightly caramelised
Use edible flowers when presenting the dish