Trim about two inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.
Combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon in a bowl and whisk to blend. Season with salt and pepper. Add the crabmeat and gently toss to coat evenly.
To serve, arrange the asparagus on a platter and spoon the crabmeat mixture over the asparagus.
Yield: 4 servings