Trim and finely chop the celery, then peel and finely slice the shallots and garlic.
Place a large, deep frying pan over a medium heat, with 2 tablespoons of oil and 20g of the butter. Stir in the celery, shallot and garlic and fry for 10 to 15 minutes, or until softened and translucent.
Turn the heat up and stir in the rice. After 1 to 2 minutes, pour in the wine and allow it to bubble away.
Have your stock hot, ready to go. Once the wine has been absorbed, reduce the heat to medium-low and stir in a ladleful of stock; keep the rice moving to help it release the starch, which gives risotto its signature creaminess.
Keep adding stock, a ladleful at a time, until the rice is al dente.
Finely grate in half the lemon zest, stir through the brown crabmeat, then add the remaining butter. Finely grate in the Parmesan, season, beat everything together, then leave it off the heat with the lid on for a couple of minutes.
Meanwhile, remove the woody ends from your asparagus and halve the spears lengthways. Toss with a drizzle of oil, a squeeze of lemon juice and a pinch of sea salt.
Stir the white crabmeat through the risotto. Pick and finely chop the parsley leaves and stir through, along with a squeeze of lemon juice.
Divide between bowls and top with the asparagus, a drizzle of extra virgin olive oil, an extra grating of parmesan and freshly ground black pepper.