12 oz. crêpe batter

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2 oz. clarified butter for cooking the crepes

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2 oz. asiago cheese, shredded

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8 asparagus spears, blanched

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12 sun-dried tomatoes, julienned

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2 marinated portobello mushrooms (recipe follows)

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4 oz. pesto (recipe follows)

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2 Fresh California Avocados, peeled, seeded and sliced*

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4 oz. Pickled Red Onions (recipe follows)

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1 oz. fresh spinach

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As needed pepper to taste

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2 portobello mushrooms, cleaned and sliced

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1/4 cup balsamic vinegar

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1/4 cup olive oil

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1 small red onion, thinly sliced

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3/4 cup rice wine vinegar

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1 3/4 oz. sugar

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2 tsp. salt

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1 oz. fresh basil leaves

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3 Garlic cloves, peeled

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1 Tbsp. fresh lemon juice

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1/3 cup Extra virgin olive oil

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1 oz. parmesan cheese, shredded

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1 tsp. kosher salt

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As needed Salt and pepper 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.