Clean the fennel bulb, remove the green one and set it aside. Halve the fennel bulb and cut out the stalk in a wedge shape. Quarter the fennel and cut into thin strips. Peel the ginger, cut into thin slices and roughly chop. Peel and roughly chop the garlic. Heat the rapeseed oil in a saucepan. Sauté the garlic, ginger and fennel in it.

Peel the asparagus and cut into 4cm long oblique pieces. Peel the potatoes and cut into large pieces. Wash the tomatoes and cut in half. Add the potatoes and asparagus pieces and let simmer slightly. Add the tomatoes and curry paste, sauté gently. Pour in the cream and vegetable stock and simmer gently for about 20-25 minutes. Season with salt and pepper.

Pluck the coriander leaves from the stems and cut roughly. Arrange asparagus and vegetable curry on plates, garnish with fennel greens and coriander and serve.