1. Thaw the crab and recover the juice.

2. Soak the gelatin in cold water.

3. Peel the grapefruit quarters, recovering the juice in a bowl.

4. Remove the ends and peel the asparagus with a knife. Cook for 5 minutes in boiling salted water; they should remain slightly firm. Drain, keeping the cooking water, and pass the asparagus under cold water. Cut the stems into 2 cm pieces, 5 cm from the tips.

5. Peel and cut the avocados into dice.

6. Grate the zest of the green lemon and squeeze the fruit. Mix in a bowl the juice and zest with the avocado dice, grapefruit, crab, asparagus pieces (not the tips) and ginger. Season with salt and pepper. Divide into 6 ramekins lined with plastic wrap.

7. Heat 150 ml of the reserved asparagus juice. Remove from heat; add the drained gelatin and let melt. Add the crab and grapefruit juice. Taste and adjust the seasoning with salt and pepper if necessary.

8. Divide into the ramekins and let set for 12 hours in the refrigerator.

9. To serve, cover the plates with a little roughly chopped herbs. Unmold the aspic on the herbs and serve.