Two Asparagus Spears with Crab Tails

A recipe of asparagus for gourmets:

The green in stalks, the white in give a sauce.

In most asparagus dishes, fish or possibly meat are only secondary. Although the following recipe is an ideal combination of flavors – it would work just as well without crab tails.

For the sauce, thinly peel the white asparagus spears and chop the stalk ends. Rinse the peels, cover with 1/2 quart of water in a saucepan and boil with the lid on for about 30 minutes. Strain, reserving the broth in the process, leaving a quarter of a liter of asparagus broth. Cut the asparagus spears into small pieces.

Peel the shallots and chop them very finely. Melt the butter and sweat the shallot cubes in it until translucent. Add the asparagus pieces and sweat them. Pour the asparagus stock and the whipped cream and cook for 15 minutes with the lid closed. Blend with a hand blender and pass through a fine sieve. Season with juice of one lemon, salt and pepper. Halve the chili pepper, remove seeds and septum, finely dice, add to the sauce form. Keep warm.

Cut the stem ends of the green asparagus spears into small pieces and thinly remove the peel from only the lower third of the spears. Place in enough lightly salted, bubbling boiling water to just cover and do about 8 minutes.

In the meantime, quarter the onion leek lengthwise, cut the resulting

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