12 sourdough bread slices 3-4" diameter, ¼" thick

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2 1/2 Tbsp. butter

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72 thin asparagus spears 2-3" long, poached until tender-crisp

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12 slices raclette or Muenster cheese (12 oz.)

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12 oz. jumbo lump crab meat warmed

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12 oz. California Avocado-Brown Butter Hollandaise (recipe follows)

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6 Fresh California Avocados peeled, seeded, sliced and fanned

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4 Tbsp. chives or green onions thinly sliced for garnish

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3 egg yolks

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1 1/2 Tbsp. lemon juice

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1 tsp. Dijon mustard

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3 Tbsp. hot water

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1 Fresh California Avocado peeled and seeded

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1 dash cayenne hot pepper sauce

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1 dash Worcestershire sauce

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6 oz. unsalted butter

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Salt to taste

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*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 CaliforniaAvocado.com/recipes.