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1
Sprinkle salt and pepper over veal.
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2
Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
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3
Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
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4
Add half of veal, and cook for 1 minute on each side or until browned.
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5
Remove veal from skillet; set aside, and keep warm.
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6
Repeat with remaining 1 tablespoon butter and veal.
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7
Wipe drippings from skillet.
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8
Coat skillet with cooking spray, and place over medium heat.
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9
Add the crabmeat, and saute for 1 minute or until warm.
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10
Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
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11
Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
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12
Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
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13
Garnish with fresh tarragon sprigs, if desired.
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14
BEARNAISE SAUCE:.
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15
Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
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16
Strain mixture, reserving liquid; discard solids.
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17
Return liquid to saucepan; stir in sour cream.
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18
Place over low heat, and cook 1 minute or until warm, stirring frequently.
