Dry fry the asparagus in a stonking hot pan until browned and just cooked.
Heat the butter until nut brown…add the sliced asparagus and squeeze in the lime. Set aside.
Boil the jersey royals with bay and salt till just tender allow to cool in the water.
Mix the crab, chilli, tarragon, parsley lime, shallot and olive oil together. Taste and season.
Toss the asparagus with jersey royals to coat in the butter. Spoon onto a plate and spoon over the crab salsa.
