Turkey Oscar

4 slices cooked Butterball® turkey (1 lb.)
2 tbsp. margarine
1 6oz. crab meat, drained, warmed
8 hot cooked asparagus spears

Béarnaise Sauce
2 tbsp. tarragon vinegar
1 tbsp. tarragon
2 tbsp. finely chopped shallots or green onions
Dash white pepper
2 egg yolks
2 tbsp. water
1 stick margarine, melted and cooled to room temperature

Heat turkey in margarine in medium skillet over medium heat.
Set aside and keep warm.

To prepare Sauce: Combine vinegar, tarragon, shallots and white pepper in small
saucepan. Over medium heat, cook and stir until vinegar evaporates
and shallots soften. Blend yolks and water in cup; add to shallots,
stirring constantly over low heat until mixture thickens. Remove from
heat. Add margarine gradually, stirring briskly after each additional until blended.

Place turkey slices on individual plates. Top each slice with crab meat,
asparagus and Béarnaise Sauce. Serve with toast points