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.