Recipe - Barvarian Veal With Asparagus

2 pound Veal; cubed
2 tablespoon Vegetable oil
1 Onion; large, chopped
1 cup Carrots; chopped
1 tablespoon Parsley; chopped
One fourth cup Lemon juice; fresh
2 cup Beef broth
3 tablespoon Unbleached flour
One half teaspoon Salt
Pepper;fresh ground,to taste
20 ounce Frozen asparagus; * or
2 pound Asparagus; fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **
Fresh Asparagus should be cleaned and cut into 1inch pieces.
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In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook
until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour
and seasonings until wellblended. Pour over meat. Cover and bake in
preheated 325 degree F oven 1 One half hours or until meat is tender. Add more
broth if needed. Cook asparagus until tendercrisp. Stir into veal and
serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini