Instructions: Preheat the oven to 400 degrees.

Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove from the oven and rest for a couple of minutes before serving.

In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm.

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

Serve the chops with the asparagus and sauce.

This recipe yields 4 servings.

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