Barvarian Veal with Asparagus

2 lb Veal; cubed
1 Onion; large, chopped
1 tb Parsley; chopped
2 c Beef broth
1/2 ts Salt
20 oz Frozen asparagus, tips and pieces (2 boxes (10 oz) each
2 tb Vegetable oil
1 c Carrots; chopped
1/4 c Lemon juice; fresh
3 tb Unbleached flour
Pepper;fresh ground,to taste
2 lb Asparagus; fresh, 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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