24 stalks asparagus
2 tbsp. butter
1 tbsp. oil
6 (6 oz.) veal cutlets, pounded thin
1 lb. crabmeat
Bearnaise sauce (see recipe in Potpourri section

Trim and clean asparagus. Cook in several quarts of boiling, salted water for 4 minutes or until crisp-tender. Make Bearnaise sauce.

Just before serving, heat butter and oil in skillet. Cook cutlets just until done. At the same time, place crabmeat in a low oven just until heated through. Run asparagus under hot water to heat through.

Place cutlets on serving platter. Top each with crabmeat. Place two stalks of asparagus on top of crabmeat. Serve Bearnaise sauce over all. Makes 6 servings. Serve extra asparagus on the side.