Asparagus Salad with Büsum Crabs

An asparagus recipe for gourmets:

Peel the asparagus spears precisely, cut the lower ends into short pieces. Tie asparagus in batches with kitchen string. Cook the asparagus bundles in salted water seasoned with a little sugar and a flake of butter for about 12 minutes (not too soft). Remove and drain well.

Grate about 1/2 tsp of orange peel. Then fillet the orange and also collect the juice.

Mix orange juice and zest with 1 tbsp juice of one lemon, almond oil and powdered sugar. Wash chervil, tarragon and parsley, dry well and chop finely. Mix the chervil and tarragon with the orange fillets into the sauce. Add the lukewarm asparagus spears and stir in. Season to taste with salt and freshly ground pepper.

Remove the peel from the shallot and chop finely. Clean and rinse the leek and chop into small cubes. In a frying pan with 1 tbsp clarified butter, sauté shallot and leek. Transfer to a large enough bowl and mix with the shrimp, crème fraîche , parsley and remaining juice of one lemon. Season well with salt and freshly ground pepper. Arrange the asparagus salad and offer the crabs with it.

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