RECIPE TITLE "Barvarian Veal With Asparagus" Author: SOAR

6 -- moderate

  RECIPE INGREDIENTS

• 2 pound Veal -- cubed,
• 2 tablespoon Vegetable oil,
• 1 Onion; large -- chopped,
• 1 cup Carrots -- chopped,
• 1 tablespoon Parsley -- chopped,
• 1/4 cup Lemon juice -- fresh,
• 2 cup Beef broth,
• 3 tablespoon Unbleached flour,
• 1/2 teaspoon Salt, Pepper;fresh ground -- to taste,
• 20 ounce Frozen asparagus -- * or 2 pound Asparagus -- fresh **

Frozen Asparagus should be tips and pieces, Fresh Asparagus should be cleaned and cut into 1-inch pieces.

  RECIPE METHOD

1. In a Dutch oven brown the veal in hot oil.
2. Add onion and carrots.
3. Cook until onion is transparent.
4. Stir in parsley.
5. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat.
6. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.
7. Add more broth if needed.
8. Cook asparagus until tender-crisp.
9. Stir into veal and serve immediately.
   
   

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