10-12-2004, 07:57 PM
Ingredients: [ul] 2 lb Veal; cubed 1 lg Onion; chopped 1 tb Parsley; chopped 2 c Beef broth 1/2 ts Salt 20 oz Frozen asparagus; * or 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 **[/ul]* 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.
[signature]
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.
[signature]