First, begin steaming the spinach and asparagus in separate pots.  Once you have the vegetables started, prepare the Hollandaise Sauce.  Next, heat the oil in a large skillet over high heat.  Sauté the veal for about 2 minutes on each side.  Prepare each veal serving by layering veal, beneath crab, beneath spinach, beneath asparagus and top with a generous portion of Hollandaise Sauce.

Our comments:  Guests always give you more credit than you deserve when you serve this.  It looks like you invested more effort than you actually did, and it tastes great!