Trim the asparagus ends then cut each of the spears into four pieces.
Sauté the asparagus in the butter over a low heat for a few minutes until they have gone bright green but not started to brown.
Set aside four of the tips to use for garnish.
Add the vegetable stock to the remaining asparagus & butter then simmer for ten minutes until the asparagus is tender.
Season to taste with pepper. You probably won’t need to add salt.
Remove from the heat and using a blender, liquidiser or wand-blender, blitz until smooth and silky.
Divide between your serving bowls and place a small pile of white crab meat in the centre of each bowl and top each pile with a reserved asparagus tip.
Serve with crusty bread and butter.