- Pick over the crabmeat to remove any fragments of shell.
- Bring a shallow pan of lightly salted water to the boil.
- Cook the asparagus for a minute until bright green, then drain and refresh in iced water.
- Drain again and slice thinly at an angle.
- In a bowl, mix crabmeat, asparagus, spring onions, chilli and most of the herbs.
- Toss gently with the dressing.
- Pile onto bowls.
- Garnish with the nuts and remaining herbs.