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.