Vinaigrette:Whisk together mustard, lemon juice, vinegar and egg yolk. Whisk in olive oil. Add grated Canadian Parmesan cheese and season to taste with salt and pepper.
Cook asparagus in lightly salted water for 2 to 3 minutes. Rinse under cold running water, drain and pat dry. Cut lengthwise.
Arrange endive leaves on plates. Top with asparagus, avocado, carrot, crab, Canadian Swiss cheese and lemon zest. Drizzle with vinaigrette and serve.