-
1
In a large saute pan, over medium heat, melt 3 tablespoons of the butter.
-
2
Add the mushrooms.
-
3
Season with salt and pepper.
-
4
Saute for 2 to 3 minutes.
-
5
Add the garlic and crab meat.
-
6
Season with salt and pepper.
-
7
Saute for 2 minutes.
-
8
Remove from the heat and stir in the green onions.
-
9
Set aside and keep warm.
-
10
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard.
-
11
Season with salt and cayenne.
-
12
Whisk the mixture until pale yellow and slightly thick.
-
13
Be careful not to let the bowl touch the water.
-
14
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
-
15
Keep warm.
-
16
In a large saute pan, melt 1 tablespoon of the butter.
-
17
Add the asparagus.
-
18
Season with salt and pepper.
-
19
Saute for 2 minutes.
-
20
Remove from the heat and keep warm.
-
21
Place each piece of veal between a sheet of plastic wrap.
-
22
Using a meat mallet, pound out very thin.
-
23
Season both sides of the veal with salt and pepper.
-
24
Season the flour with salt and pepper.
-
25
Dredge each piece of veal in the flour, coating each side completely.
-
26
In another large saute pan, over medium heat, melt the remaining 2 tablespoons of butter.
-
27
Add the veal and pan-fry for 1 minute on each side.
-
28
Remove from the heat.
-
29
To serve, lay two pieces of the veal in the center of each plate.
-
30
Spoon the Hollandaise over the veal.
-
31
Lay four spears of asparagus over each plate of veal.
-
32
Place a spoonful of the relish in the center of the asparagus.
-
33
Garnish with the pieces of lemon and parsley.
