Sprinkle salt and pepper over veal. Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
Melt 1 tablespoon of margarine in a large nonstick skillet over medium heat. Add half of veal, and cook for 1 minute on each side or until browned. Remove veal from skillet; set aside, and keep warm. Repeat with remaining 1 tablespoon margarine and veal. Wipe drippings from skillet.
Coat skillet with cooking spray, and place over medium heat. Add the crabmeat, and sauté for 1 minute or until warm. Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
Place 3 veal slices and one-fourth of the steamed asparagus on each of 4 serving plates. Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Béarnaise Sauce. Garnish with fresh tarragon sprigs, if desired. Serve with angel hair pasta.
Traditional Veal Oscar contains about 725 calories and 60 grams of fat, with 74% of calories from fat. Ours contains a fraction of the calories and fat, with 39% of calories from fat. We suggest serving it with 1/2 cup angel hair pasta to lower each serving to the recommended 30% of calories from fat.