Cut both ends off of the spring onions and slice lengtheways down the middle.
Heat a griddle pan until its really hot and place the spring onions flat side down, onto the griddle pan. Add the asparagus to the pan and cook for 5 minutes until charred.
Flip the vegetables over and griddle for a further 5 minutes then remove from the heat.
While the asparagus and spring onions are cooling remove the crab meat from the crab's shell.
Scatter leaves across the two plates, top with spoonfuls of avocado, the asparagus and spring onion.
Place a mound of crab meat on top of each salad.
Dice the chilli and stir into the yoghurt along with the lemon juice and seasoning.
Drizzle the yoghurt dressing over the salad and top with the cress.
Notes
One large crab should yield enough white and brown meat for this salad.