Snap the woody ends off the asparagus, then slice the thicker spears in half lengthwise.

Place a large frying pan on a medium-high heat, add a dash of olive oil and the asparagus. Cook for 5-10 mins until tender and slightly charred. Meanwhile...

Make the dressing. Combine the yoghurt, mustard and most of the lemon juice (save some for the rocket) and add a pinch of black pepper.

Stir in the brown crabmeat if using.

Put the rocket in a bowl, drizzle with a little olive oil and a squeeze of lemon juice.

Toast the bread, then spread on a bit of the yoghurt dressing, followed by a spoonful of white crabmeat. Add a grind of black pepper.

Pile on the asparagus spears (you can toss the spears in the dressing if you like).