1. Shell the crab legs and reserve the meat.
2. Cook asparagus in a pot of boiling salted water for about 2 minutes, or until tender crisp.
3. Remove from water with a slotted spoon and set aside.
4. In the same saucepan of boiling salted water, cook pasta according to package instructions until al dente.
5. Reserve 250 mL (1 cup) cooking water and then strain pasta.
6. Return pasta to pot and add the butter, olive oil, green onions, lemon zest and juice, reserved asparagus, and half the grated Parmesan.
7. Season with salt, pepper, and hot pepper. Taste and adjust seasoning, as needed.
8. If necessary, add a few spoonfuls of reserved cooking water to thin the sauce.
9. Add shredded crab meat, mix, and serve into 4 shallow bowls.
10. Garnish with remaining Parmesan.

Tip

For a more festive looking dish, add the pieces of crab on top of the pasta and garnish with chopped fresh parsley and lemon wedges.

No waste

Prepare a deluxe BLT with leftover crab meat.
For a delicious crab roll, mix leftover crab meat with mayonnaise and a generous amount of lemon zest, a few drops of lemon juice, and a touch of hot spice.