Make the vinaigrette:
Combine the olive oil, vinegar, honey and mustard together. Whisk well. Season with salt and pepper. Fold in the herbs.
In a large mixing bowl, toss the arugula with 1/4 of the dressing. Season with salt and pepper. Set aside. In a small mixing bowl, toss the crabmeat with the 1/2 of the dressing. Season with salt and pepper. Set aside. Toss the asparagus with the remaining dressing. Season with salt and pepper.
To serve, in the center of each serving plate, start stacking the salad with the asparagus, slice of tomato, crabmeat, and arugula. Continue building until all of the ingredients are used.
Garnish with parsley.
Yield: 4 to 6 servings