Bring a large pan of salted water to the
boil and cook the asparagus for 2 mins
until just cooked. Drain, tip into iced
water to refresh and drain again. Cut each
spear on the angle into 2-3 pieces.
For the dressing, mix all the ingredients
with brown crabmeat, if you have it. Toss
the asparagus through the dressing, then
build a nest of asparagus spears on plates.
Place some white crab meat in the centre
of each nest, top with a small bundle of
rocket and drizzle everything with olive
oil before serving.