Bayerischer mit spargel (barvarian veal with aspar

Yield: 6 servings

Measure Ingredient
2 pounds Veal; Cubed
2 tablespoons Vegetable Oil
1 Onion; Large, Chopped
1 cup Carrots; Chopped
1 tablespoon Parsley; Chopped
¼ cup Lemon Juice; Fresh
2 cups Beef Broth
3 tablespoons Unbleached Flour
½ teaspoon Salt
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.

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