Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4-5 minutes. If desired, shock in an ice bath to stop cooking and retain an especially green color. Set aside.
In a large saute pan, heat olive oil over medium high heat. Saute the shallots and leeks until soft, about 1-2 minutes.
Add the mushrooms and cook until tender, about 4-5 minutes. Add the asparagus and toss to heat through. Season with salt and pepper.
Season the crab with salt and pepper. Dredge the crab in the flour to coat.
Heat the oil over medium high heat, and add the crab. Cook until the crab is bright red and crisp, about 4-5 minutes on each side. Serve over the mushroom and asparagus saute.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.