In a large saute pan, over medium heat, melt 3 tablespoons of the butter.
Add the mushrooms.
Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic
and crab meat. Season with
salt and pepper. Saute for 2 minutes. Remove from the heat and stir
in the green onions. Set aside
and keep warm. 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. Season with
salt and cayenne. Whisk the
mixture until pale yellow and slightly thick. Be careful not to let
the bowl touch the water. Remove the
bowl from the pot and whisking vigorously, add the butter, 1 teaspoon
at a time, until all is
incorporated. Keep warm. In a large saute pan, melt 1 tablespoon of
the butter. Add the asparagus.
Season with salt and pepper. Saute for 2 minutes. Remove from the heat
and keep warm. Place each
piece of veal between a sheet of plastic wrap. Using a meat mallet,
pound out very thin. Season both
sides of the veal with salt and pepper. Season the flour with salt
and pepper. Dredge each piece of
veal in the flour, coating each side completely. In another large saute
pan, over medium heat, melt the
remaining 2 tablespoons of butter. Add the veal and pan-fry for 1 minute
on each side. Remove from
the heat. To serve, lay two pieces of the veal in the center of each
plate. Spoon the Hollandaise over
the veal. Lay four spears of asparagus over each plate of veal. Place
a spoonful of the relish in the
center of the asparagus. Garnish with the pieces of lemon and parsley.
Yield: 4 servings