In a large skillet over medium-low heat sautéed onions in butter for 2 minutes. Stir in the diced asparagus crab meat rice flour and of the Club House Lemon & Herbs Seasoning. Remove from heat and chill. Season sole fillets with remaining seasoning. Divide crab filling among sole fillets and top each with one asparagus spear. Roll up each fillet place on baking tray lined with parchment paper and in 350°F (180°C Gas Mark 4) oven for 20 minutes or until internal temperature reaches 165°F (74°C).