So I'm trying to make caramels and ice creams and candies with asparagus juice. But it seems that asparagus has a component in it that acts like soap and does weird things with the sugar and breaks it down. I've tried multiple experiments and nothing really works right. Is there something I can add that will counteract this reaction?

I guess I should have added, that I live in a town that as an asparagus festival and I was trying to enter something for the cooking competition that was unexpected. I know it sounds crazy, but asparagus is already kinda sweet, and I thought people make baked goods with it, so why not take it a step further! I like a challenge.