Preparation
Rinse asparagus spears thoroughly under cold running water, then trim stems so that spears are about 4 inches in length.
Using a vegetable peeler or knife, scrape away tough skin from just below the asparagus tip to the base of stalk.
Place asparagus in a large sauté pan along with 2 cups cold water and the salt.
Boil the spears gently over medium heat until tender, about 10 minutes, then remove from the pan and blot dry on paper towels.
Place on a warm plate while cooking crabmeat.
Melt the butter in a large skillet. Add the crabmeat and sauté for several minutes until heated through.
To serve, divide the spears between eight plates.
Top with 1/2 cup of crabmeat, then cover with Mousseline Sauce.
Sprinkle with Parmesan cheese and serve hot.
Mousseline sauce: In a medium bowl, combine the cream, salt, and pepper. Beat with a whisk until thick enough to form a ribbon trail, then add the parsley, wine and hollandaise sauce. Fold until thoroughly blended.
