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1/4 ts Salt 1/4 ts Pepper 1/2 lb Veal scalloppine; 12 slices 3 tb All-purpose flour 2 tb Reduced-calorie margarine; -divided Vegetable cooking spray 1/2 lb Fresh lump crabmeat; drained 1 Lemon; halved and seeded 1 lb Fresh asparagus; trimmed and -steamed Bearnaise sauce Fresh tarragon sprigs -(optional)
4 Servings