Asparagus Fennel Salad with Crab Tails

For the asparagus-fennel salad with crab tails, peel the asparagus and cut the ends into small pieces.

For the asparagus stock, cover the asparagus peels and cut ends with 1 1/2 l cold water. Add 1 tsp salt and 1 tbsp sugar, bring to a boil and simmer over low heat for 20 minutes. Remove the peels and ends.

Cut the asparagus spears into 3 cm long pieces. Now add them to the asparagus stock and cook at medium heat for 10 minutes.

In the meantime, clean the fennel and set the fennel greens aside. Cut fennel lengthwise into narrow slices. In a shallow wide saucepan, heat the olive oil and sauté the fennel slices briefly.

Add lemon slices and bring to a boil, barely covered with cold water, season with salt and pepper and cook at low temperature for 8 minutes. Remove vegetables and let drain. Set fennel stock aside.

Cut the crab tails at the back with scissors and remove the intestines. Chop garlic, clean pepper, remove seeds and cut into fine cubes.

Chop parsley leaves medium fine, heat olive oil in a frying pan and sauté crab tails for 3-4 minutes, turning. Add garlic, pepper and parsley and season with a few drops of lemon juice and salt.

For the salad dressing, mix 2 tbsp of asparagus stock, lemon juice, fennel stock, salt, pepper, sugar and olive oil. The leaves of pimpinelle, parsley

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