Yield: 6 servings
|2 pounds||Veal; cubed|
|2 tablespoons||Vegetable oil|
|1 each||Onion; large, chopped|
|1 cup||Carrots; chopped|
|1 tablespoon||Parsley; chopped|
|¼ cup||Lemon juice; fresh|
|2 cups||Beef broth|
|3 tablespoons||Unbleached flour|
|1 x||Pepper;fresh ground,to taste|
|20 ounces||Frozen asparagus; * or|
|2 pounds||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 1½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp.
Stir into veal and serve immediately.