10 oz. pkg. frozen asparagus spears
1/4 lb. crab legs, cooked, shelled and at room temperature
4 butterflied, boneless pork loin chops, 1/2 inch thick
Pepper to taste
1/3 c. all - purpose flour
2 tbsp. butter
2 tbsp. vegetable oil
1/2 c. dry white wine
2 tbsp. fresh lemon juice
Blender bernaise sauce

Cook asparagus according to package directions; drain and keep warm. Cut crab into 1 1/2 inch pieces. Sprinkle pork with pepper. Dip flour to coat lightly; shake off excess. Cook pork in butter and oil in large skillet over medium heat until brown, about 3 minutes per side. Add wine and lemon juice to skillet; simmer, covered, until pork is tender, 10 to 15 minutes. Place pork on individual serving plates; top with Bernaise sauce, asparagus and crab, dividing evenly. Garnish with snow peas, carrots and tarragon. Serves 4.