• 10 ounces asparagus, fresh, canned, or frozen and thawed
• 1/3 cup all purpose flour
• 4 boneless butterflied porkchops, cut 1/2 inch thick
• 3/4 cup unsalted butter, melted
• 1/2 cup dry white wine
• 3 Tbs. lemon juice
• 2 egg yolks
• 1 tsp. tarragon vinegar
• 1/2 tsp. dried tarragon leaves, crushed
• 1/4 lb. crab legs, cooked and shelled and cut into 1 inch pieces

If using fresh asparagus, place in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until bright green and almost tender. If using canned or frozen asparagus, place in saucepan and cook until heated. Set aside and keep warm. Place flour and pepper to taste in a shallow bowl. Dredge chops in flour mixture. Heat 1 tsp. butter in a heavy nonstick skillet over medium heat. Add chops and brown on both sides. Add wine and 2 Tbs. lemon juice. Cover and simmer 4-5 minutes.

Prepare bearnaise sauce: Place egg yolks, remaining lemon juice, vinegar and tarragon in blender. Cover and blend about 5 seconds. Gradually add 1/3 of the remaining melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed. Slowly add remaining butter and blend until thick. Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces

Per serving: calories 555, fat 42.0g, 70% calories from fat, cholesterol 280mg, protein 28.5g, carbohydrates 12.3g, fiber 1.8g, sugar 2.8g, sodium 158mg, diet points 14.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 0.4, Lean meat: 0.0, Fat: 8.3, Sugar: 0.0, Very lean meat protein: 3.5

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The recommended wine is: Gewürztraminer.