Preheat oven to 180°C.
Wrap the garlic cloves (with skin on) in foil and roast for about 30 minutes, until soft and caramelised. Remove and cool.
Place almonds on a tray in the oven and roast until golden, about 8-10 minutes. Remove, cool and roughly chop.
Pick through crab meat to ensure there are no pieces of shell in the flesh.
Squeeze roasted garlic cloves out of their skins and pound with ¼ tsp of salt using a mortar and pestle until smooth. Thoroughly combine with crème fraiche and season to taste.
Whisk together extra virgin olive oil and vinegar, season.
Cut the bottom centimetre off the asparagus spears and slice into long strips using a mandolin or vegetable peeler.
Mix together all ingredients except the crème fraiche. Divide between four plates and finish with a small spoonful of roast garlic crème fraiche on top.