Warm the lump crab meat in a medium skillet over low heat with ½ tablespoon of butter for 5 minutes. Remove from heat and keep warm.

Bring water to a simmer in a saucepan, add asparagus, and blanch for 2-3 minutes. Transfer to an ice bath.

Pat halibut dry, season, and cook in a heated pan with a little oil for 3-4 minutes per side, basting with 2 tablespoons of butter.

Mix 1 tablespoon of melted butter with panko. Sprinkle over the halibut and broil for 1-2 minutes until crispy.

Assemble by placing halibut on a plate, topping with crab meat, arranging asparagus, and drizzling hollandaise.