California Avocado Croque Oscar

Serves: 12


12 sourdough bread slices 3-4" diameter, ¼" thick
2 1/2 Tbsp. butter
72 thin asparagus spears 2-3" long, poached until tender-crisp
12 slices raclette or Muenster cheese (12 oz.)
12 oz. jumbo lump crab meat warmed
12 oz. California Avocado-Brown Butter Hollandaise (recipe follows)
6 Fresh California Avocados peeled, seeded, sliced and fanned
4 Tbsp. chives or green onions thinly sliced for garnish

California Avocado-Brown Butter Hollandaise

(Yield: 1 ½ cups)

3 egg yolks
1 1/2 Tbsp. lemon juice
1 tsp. Dijon mustard
3 Tbsp. hot water
1 Fresh California Avocado peeled and seeded
1 dash cayenne hot pepper sauce
1 dash Worcestershire sauce
6 oz. unsalted butter
Salt to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit