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Bayerischer Mit Spargel (Barvarian Veal With Asparagus)

ethnic, main dish, meats, vegetables

2 lb veal; cubed
1 each onion; large, chopped
1 tablespoon parsley; chopped
2 cup beef broth
1/2 teaspoon salt
20 oz frozen asparagus; * or
2 tablespoon vegetable oil
1 cup carrots; chopped
1/4 cup lemon juice; fresh
3 tablespoon unbleached flour
1 single pepper; fresh ground,to taste
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.

Yield: 6 servings

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