Veal Oscar - cooking recipe

Ingredients

4 slices boneless veal, pounded until thin (may also use pork)
at least 16 asparagus spears
3/4 lb. crabmeat
1 c. Hollandaise Sauce

Preparation

Simmer veal in a bit of water until done.
Heat crabmeat.
Cook asparagus.
Place 1 slice of veal on each of 4 plates.
Add a layer of crabmeat.
Place 4 asparagus spears on top.
Spoon Hollandaise Sauce over top.