Bayerischer Mit Spargel Barvarian Veal With Asparagus

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.