Veal Oscar Chase.
In a vegetable steamer, steam the asparagus spears just until cooked, but still crisp, about 5 minutes. Set them aside.
Dredge the veal in flour seasoned with salt and pepper.
Heat the butter in a skillet, and sauté the veal over medium-high heat for two minutes on each side. Transfer the meat to a serving platter or individual plates.
Place a portion of the lobster meat on top of each piece of veal, and top each serving with three asparagus spears. Spoon Hollandaise Sauce over the top and serve.