Cook pasta in a large pot of salted, boiling water until tender, but firm to bite. Stir occasionally. Drain and return pasta to pot.
Melt butter in a nonstick skillet over medium heat. Add shallots and sauté until translucent, around 2-3 minutes. Season with salt and pepper. Add vegetable or chicken broth along with the white wine. Simmer over medium-high heat until mixture is reduced, about 2 minutes. Warm the cream in a small pot and add to the skillet along with the lemon zest. Simmer until the sauce thickens, around 3 minutes. Stir in lemon juice and season with salt and pepper. Add crab meat and asparagus and serve.
You can add microgreens as a garnish. These can be found in specialty stores such as Whole Foods.