Rinse the chicken thighs well. Wash one carrot, cap at both ends and peel. Make approx. 4cm long notches lengthways from the upper end. Slice or slice the carrot into approx. 3mm thick slices. Use 8 flowers for garnish. Put the remaining slices together with the chicken thighs and the finely chopped vegetables from spring onions to garlic cloves in a 2 liter saucepan.
Add the water with the chicken stock and simmer with the lid on for 30 minutes. Blanch the cleaned sugar snap peas and carrot blossoms in the broth for 3 minutes.
In the meantime, cut the green asparagus at the lower end approx. 2 cm, and peel down from the middle. Keep it ready in the cold water bath. Cut the tomatoes lengthways 4 times so that there are 8 petals. Remove the grains.
All ingredients for the mayonnaise, unless otherwise stated, must be at room temperature. Put the egg yolks with the white wine and orange juice mixture, the celery leaves, a pinch of salt and pepper and the crème fraîche in a tall container and puree until smooth with a cutting stick. Now heat the butter to 100 degrees, slowly pour it into the container while running the cutting stick. Season to taste with salt and pepper.
Strain the chicken thighs and drain well. Strain the broth and keep it ready. Heat the frying oil to 180 degrees. Remove the asparagus from the water and drain. It is best to cook the asparagus in a sufficiently large pan with the broth for 3 to 4 minutes. Place in the preheated serving bowls, add the mayonnaise and garnish with the carrot blossoms.
Fry the chicken thighs in the deep-frying oil for 2 to 3 minutes until light brown, drain briefly and place with the asparagus. Garnish, serve and enjoy immediately.