Cook salmon in normal method. Heat crab meat under broiler. Put salmon on dinner plate, top with crab, then the bearnaise sauce. Lay one asparagus spear along each side of the salmon. Sprinkle top lightly with paprika and parsley flakes.
BERNAISE SAUCE
2 lb. Butter
4 Tbl. Yellow Onion - finely chopped
1/2 Cup Shallots - finely chopped
2 tsp. Black Pepper
2 tsp. Tarragon
3/4 Cup Tarragon Vinegar
1/4 Cup Water
12 Egg Yolks.
Salt - to taste
Cayenne - to taste
Melt the butter and skim the froth off the top. Keep warm but not hot. Combine onion, shallots, tarragon, tarragon vinegar and pepper in a saucepan and reduce by three-fourths. Remove from heat and cool slightly. To make it easier to beat with a wire whisk, transfer this reduction to a stainless steal bowl. Use a rubber spatula to be sure you get it all. Beat egg yolks and water together, add to shallot mixture. Hold the bowl over a hot-water bath and continue to beat the yolks until they are thickened and creamy. Remove bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at fist. If the sauce becomes to thick to beat before all the butter is added, beat in a little warm water. Season to taste with salt and cayenne. Keep warm but not hot.
