Serving Size : 6
2 lb Veal, cubed
1 Onion, large, chopped
1 tablespoon Parsley, chopped
2 cups Beef broth
1/2 teaspoon Salt
20 ounces Frozen asparagus, * or
2 lb Asparagus, fresh **
2 tablespoons Vegetable oil
1 cup Carrots, chopped
1/4 cup Lemon juice, fresh
3 tablespoons Unbleached flour
Pepper, fresh ground, to taste
* 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.