Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
In a large pot, bring sherry, soy sauce and chicken broth to a boil.
Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).