If necessary, trim the hard, woody parts of the asparagus and peel the bottom third. Steam or poach the asparagus until tender but still crisp. Drain and set aside.
Pound the chicken into flat, thin cutlets. Top with the crabmeat, green onions, butter, and Creole seasoning. Sprinkle a few drops of lemon juice over all of it.
Brush the pastry lightly with the beaten eggs. Place the chicken atop pastry. Space three asparagus atop the chicken. Roll the pastry tightly around the chicken and toppings.
Place the rolls seam side down on a lightly oiled baking pan. Bake in a preheated 400-degree oven for 15-18 minutes, until pastry is thoroughly browned. Insert a kitchen fork into the largest of the rolls and hold it there for five seconds. Carefully touch the tips of the fork to your lips. It should feel quite warm. If not, return the rolls to the oven and cook another few minutes.
To make the beurre blanc, combine the wine and the lemon juice in a skillet and reduce by half. Remove the pan from the heat and whisk in the butter in pats, until it emulsifies into a translucent, creamy-looking sauce. Return to low heat if necessary to complete the butter addition. Serve the beurre blanc under the chicken rolls.
