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Bayerischer mit Spargel (Barvarian Veal With Asparagus)

2 lb Veal; Cubed
2 T Vegetable Oil
1 ea Onion; Large, Chopped
1 c Carrots; Chopped
1 T Parsley; Chopped
1/4 c Lemon Juice; Fresh
2 c Beef Broth
3 T Unbleached Flour
1/2 t Salt
1 x 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.

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