2Hass avocadoseach cut into wedges or coarsely chopped
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 1/4 cup of the parsley. Season the dressing with salt and pepper.
In a large bowl, add the pea shoots, pistachios and the remaining 1/4 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.
If you can't find pea shoots, watercress is another option.