1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.
2: For the pickled radish, mix the ingredients together in a bowl and leave to pickle.
3: Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.
4: Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.
5: Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.
6: Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.
7: Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!