Asparagus Salad, Warm, with Crab Tails

for the garnish: powdered sugar and marzipan carrots.

Make peeled asparagus spears in salted water with a little sugar. Drain, keep warm. Stir through crème fraîche, juice of one lemon, oil. Season with salt, pepper and 1 pinch of sugar. Cut chives into rolls, stir 2/3 into the cream. Peel garlic, cut in half and fry in oil. Remove. Roast crab tails all around in garlic oil over medium heat until pink. Arrange asparagus spears, sauce and crab tails. Garnish with chive rolls and lemon zest.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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