Title: Barvarian veal with asparagus
 Categories: German, Meats, Main dish
      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.