2 lb Veal; cubed
2 tb Vegetable oil
1    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
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.
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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.