Peel the asparagus, cut off the heads generously and set aside. Remove woody pieces and cook remaining asparagus in salt-vinegar-sugar water with a little butter until tender. Lift out asparagus, drain and use for asparagus soup or salad. Keep about 80 to 100 ml asparagus stock.
Cook ribbon noodles in salted water until al dente, strain and keep warm. Finely chop shallots, cut well-cut sweetbreads into medallions of as much size and thickness as possible, salt, pepper and lightly flour.
Meanwhile, heat butter and oil in a frying pan. Fry sweetbreads for one minute on each side over high heat, remove and keep warm.
In the remaining fat, sauté shallots and asparagus heads until tender, deglaze with veal and asparagus stock and reduce for three minutes. Stir in crème fraîche and, as soon as the sauce becomes smooth and plump, let the sweetbreads and crab tails infuse with the asparagus for another minute. Season everything with lemon juice, sprinkle with parsley and serve on the ribbon noodles.
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