Mix all ingredients, except crab and panko, in a bowl. Gently fold in crab and panko. Place in refrigerator overnight to blend flavors. Preheat oven to 450°F. Line a cookie sheet with aluminum foil and apply cooking spray. Using a ½ cup as a form, create 4 crab cakes and place on the cookie sheet. Bake for 15 minutes.
Cut the woody, bottom 2 inches off each stalk. Then cut each remaining stalk in half. Heat olive oil on medium in a sauté pan. Add asparagus, cover and cook for 5 minutes. Turn off heat, add butter, salt, and pepper. Roll asparagus around in the melted butter to coat each piece.
Liberally apply salt and pepper to the backstrap. Place a lidded pan on medium-high heat and add canola oil. I favor a 6-quart Dutch oven. When the oil is hot, sear backstrap on both sides, approximately 4 minutes per side for medium-rare steak. Remove from pan, tent in aluminum foil, and let rest for 10 minutes.
Cut the backstrap into ½-inch medallions. On your choice of plate, place one crab cake, ¼ of the asparagus stalks and ¼ of the backstrap.