PREPARATION:
- Prepare Tarragon Bearnaise; pour into 1-cup glass measuring cup. To keep sauce warm in bain-marie or water bath, bring 2 inches water to a boil in 2-quart baking dish or deep skillet over high heat. Reduce heat to low; place measuring cup with sauce in water. Keep sauce in hot water until ready to serve.
- To steam asparagus, rinse spears and place in basket. Place basket in large saucepan; add 1 inch water. (Water should not touch bottom of basket.) Cover. Bring to a boil over high heat; steam asparagus 6 to 8 minutes until crisp-tender. Plunge asparagus into ice water to stop cooking; drain and set aside.
- Pound veal with meat mallet to 1/4-inch thickness. Cut veal into serving-size pieces; sprinkle with salt and pepper. Place flour in shallow bowl; dredge veal, 1 piece at a time, in flour.
- Place 1 tablespoon each butter and oil in large skillet; heat over medium-high heat until butter melts. Add 1/2 of veal pieces; brown 2 minutes per side or until lightly browned, turning once. Transfer veal to warm serving platter; tent with foil to keep warm. Repeat with 1 tablespoon butter, remaining oil and veal.
- To deglaze skillet, pour wine into skillet. Cook over medium-high heat 2 minutes, stirring to scrape up browned bits; pour over browned veal. Set aside.
- Pick out any shell or cartilage from crabmeat; discard. Flake crab with fork.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add crab and parsley; squeeze juice from lemon over crab. Cook and stir until hot.
- To serve, arrange veal, crab mixture and asparagus on 4 warm serving plates; top with Tarragon Bearnaise.