Slice asparagus into ½-inch pieces + cut 2 strips of zest off lemon; heat 1 tbsp oil in skillet over med-high, add asparagus + zest, salt/pep + sauté 4-6 min until tender + bright green; squeeze lemon juice onto asparagus while in pan then set aside

Heat 1 tbsp oil in a skillet over med; cook crab cakes 3-4 min per side until browned + cooked through

Meanwhile, tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!)

Divide all between plates; dollop 2 tbsp spinach artichoke on each crab cake—that looks so good!