Veal Oscar is a wonderful and inspirational dish. The blending of veal, asparagus and crab topped with hollandaise sauce is just darn delicious. Since I rarely leave well enough alone, we warmed king crab in our veal sugo and complimented it with giant spears of asparagus cooked sous vide. In this version we kept the hollandaise on the side and I think I miss it. Even though the sugo is both the sauce and the veal a bit of hollandaise may really elevate this preparation. The dish is quite delicious as it is though this is one of the times when more could be more. We shall see how to integrate that hollandaise and how the dish is completed.