Cut tough ends off asparagus and throw away. Slice asparagus tops into 1 inch chunks. Heat a frypan over medium high heat. Add 1 tablespoon of the olive oil and then add asparagus and shallot. Salt and pepper to taste. Lower heat to medium. Cook until just tender, about 5 minutes.

In a blender, blend the remaining oil, lemon juice, basil and ¼ cup of the parsley. Season the dressing with salt and pepper.

In a large bowl, add the pea shoots, pistachios and the remaining ¼ cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Divide among plates and Sprinkle with crab meat.