Get out and measure your ingredients.
Preheat a frying pan over medium high heat.
Prepare the bearnaise sauce. Finely chop 2 sprigs of tarragon for use in later steps, and remove the leaves from the remaining sprig for use in the sauce.
Combine white wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor or blender.
Pour into a saucepan and cook over high heat until it starts to simmer. -Cook Salmon as it reduces- Cook until liquid is reduced to half, (about 10 minutes) Remove from heat.
Pour into a bowl with a pour spout.
Next, pour into a food processor along with egg yolks and purée. Slowly pour in the melted butter to emulsify.
Add to a saucepan over low heat. Whisk often until thick.
Once thickened, stir in half of the reserved chopped tarragon and remove from heat.
Combine sea salt, black pepper, red pepper flakes, paprika, and dried chives in a small bowl or ramekin.
Remove 2 teaspoon for the asparagus.
Add crab to a bowl and combine with garlic paste and garlic salt.
Pat salmon dry with a paper towel. Season salmon on both sides with remaining seasoning.
Add 2 tablespoon of butter to the pan. Once melted, add the salmon. Cook 5 minutes per side.
Or once internal temp reads 135 degrees, remove from the pan and set aside.
Next, add 1 tablespoon of butter to the pan. Once melted, add the asparagus and sprinkle with seasoning. Sauté in the butter for 4 minutes. Remove asparagus and set aside.
Add the crab to the pan and toss in remaining butter. Sauté for 1-2 minutes.
Divide asparagus between plates. Top with salmon filet, crab meat, and drizzle with bearnaise. Garnish with remaining chopped tarragon and a sprinkle of fresh cracked pepper.
Enjoy every bite!