In a medium skillet, melt 1/2 tablespoon of butter over medium-low heat. Gently add the lump crab meat and warm through for about 5 minutes, stirring occasionally until just heated but not browned.

Bring a pot of salted water to a boil and add the trimmed asparagus. Blanch the asparagus for 2-3 minutes until they are bright green and just tender.

Season the halibut fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of unsalted butter. Cook for about 3-4 minutes per side.

Combine panko breadcrumbs with an additional tablespoon of melted butter. Sprinkle this buttery panko mixture over the halibut and broil for 1-2 minutes until golden brown.

To serve, place each halibut fillet on a warm plate, top with warmed crab meat, arrange asparagus beside it, and drizzle hollandaise sauce over everything.