Asparagus Salad with Büsumer Crabs

Ingredients

• 1 kg white asparagus
• Salt
• sugar
• 1 tbsp butter
• 1 untreated orange
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp almond oil
• 1 tsp powdered sugar
• chervil
• 2 sprigs tarragon
• 4 stems parsley
• Pepper
• 1 Shallot
• 1 small stalk leek
• 400 g North Sea crabs (Büsumer Crabs)
• 200 g crème fraîche

Instructions

1. 1.

   Peel the asparagus and trim the lower ends. Cook the asparagus in salted water with a pinch of sugar and 1 tsp butter for about 12 minutes, not too soft. Remove with a slotted spoon and let drain well. Grate about ½ tsp zest from the orange. Then filet the orange, catching the juice.

2. 2.

   Mix the orange juice and zest with 1 tbsp lemon juice, almond oil, and powdered sugar. Season with salt and pepper. Rinse chervil, tarragon, and parsley, dry, and finely chop separately. Combine chervil and tarragon with the orange fillets in the salad dressing. Add the warm asparagus.

3. 3.

   Peel and finely chop the shallot. Clean, wash, and slice the leek into strips. In a non‑stick pan heat the remaining butter. Quickly sauté the shallot and leek. Whisk together crème fraîche, parsley, and the remaining lemon juice. Season with salt and pepper. Fold in the crabs and leek. Plate the asparagus salad and serve extra crabs on the side.