Peel the asparagus, cook in salted water for about 15 minutes, drain.
Cut off the heads and set aside.
Cut the spears into pieces about 2 cm long. Cook the pasta in salted water until al dente, drain. Meanwhile, simmer the cream with the milk and the crab meat for 5 – 7 minutes until a creamy sauce is formed.
Add the asparagus pieces. Season to taste with salt, pepper and lemon juice. Bring to a boil, add shrimp, noodles, asparagus heads and dill, let stand for 2 minutes and serve.
