Veal Oscar

Ingredients

• 4 Ontario veal scaloppini, about 200 g
• 1/4 cup (60 mL) all purpose flour
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) each butter and canola oil
• 1/3 cup (75 mL) dry white wine
• 1 cup (250 mL) cooked crab meat
• 1 cup (250 mL) chopped cooked asparagus
• 1/3 cup (75 mL) butter, divided
• 1 small shallot, minced
• 1/4 cup (60 mL) dry white wine
• 2 tbsp (30 mL) white wine vinegar
• 1 tbsp (15 mL) each chopped fresh parsley and basil
• 2 egg yolks
• Pinch salt