---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Bayerischer Mit Spargel (Barvarian Veal with Asparagus)
  Categories: German, Vegetables, Beef, Veal
       Yield: 6 servings
  
       2 lb Veal; Cubed                         2 c  Beef Broth
       2 tb Vegetable Oil                       3 tb Unbleached Flour
       1 ea Onion; Large, Chopped             1/2 ts Salt
 	    1 c  Carrots; Chopped		     1 x  Pepper;Fresh Ground,To
      Taste
       1 tb Parsley; Chopped                   20 oz Frozen Asparagus; * OR
     1/4 c  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.
  
 -----