2 Lb Veal, Cubed	2 Cup Beef Broth
2 Tbl Vegetable Oil	3 Tbl Unbleached Flour
1 Onion, Large, Chopped	1/2 Tsp Salt
1 Cup Carrots, Chopped	1 Pepper, Fresh Ground,To Taste
1 Tbl Parsley, Chopped	20 Oz Frozen Asparagus, * OR
1/4 Cup Lemon Juice, Fresh	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.