Title: Bayerischer mit spargel (barvarian veal with asparagus)
 Categories: German, Meats, Main dish, Vegetables
      Yield: 6 Servings
 
      2 lb Veal; Cubed
      2 tb Vegetable Oil
      1 ea Onion; Large, Chopped
      1 c  Carrots; Chopped
      1 tb Parsley; Chopped
    1/4 c  Lemon Juice; Fresh
      2 c  Beef Broth
      3 tb Unbleached Flour
    1/2 ts Salt
      1 x  Pepper;Fresh Ground,To Taste
     20 oz Frozen Asparagus; * OR
      2 lb Asparagus; Fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz
  Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch
  pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ 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 well-blended.  Pour
  over meat.  Cover and bake in preheated 325 degree F oven 1 1/2 hours
  or until meat is tender.  Add more broth if needed.  Cook asparagus
  until tender-crisp.  Stir into veal and serve immediately.