---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Barvarian Veal with Asparagus
  Categories: German, Beef, Veal
       Yield: 6 servings
  
       2 lb Veal; cubed                         2 tb Vegetable oil
       1 ea Onion; large, chopped               1 c  Carrots; chopped
       1 tb Parsley; chopped                  1/4 c  Lemon juice; fresh
       2 c  Beef broth                          3 tb Unbleached flour
 	1/2 ts 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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