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.