Title: Bayerischer mit spargel (barvarian veal with a
 Categories: German, Meats, Main dish, Vegetables
      Yield: 6 Servings
 
      2 lb Veal; Cubed
      2 tb Vegetable Oil
      1    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
           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.