Meats: Spring Stew of Veal and Carrots with White Asparagus (Serves 4)

1 T unsalted butter
1 T veg oil
2 pounds boneless veal shoulder, cut into 2" pieces
S & P
4 large shallots, coarsely chopped
1 oz sliced prosciutto, minced
3/4 cup whit wine, preferable Gruner Veltliner
5 cups chicken stock or canned low-sodium broth
4 medium carrots, cut into 1" lengths
2 large thyme sprigs
1 pound white asparagus, peeled (or green asparagus)
1/2 cup heavy cream

In a large enameled cast-iron casserole, melt butter in oil.  Add half the veal, season with s & p and cook over mod-hi heat, turning, until browned on all sides, transfer to plate.  Repeat.
Add shallots and prosciutto to casserole and cook over mod heat, stirring, until shallots are softened, abt 3 mins.  Add wine and cook over high heat until reduced by half, abt 4 mins.  Return veal and any accumulated juices to casserole.  Add stock, carrots, and thyme.  Bring to boil, simmer over low heat until veal is very tender, about 1 1/2 hours.
Cook asparagus in saucepan of boiling salted water until tender, abt 8 mins.  Drain, cut into 2" lengths.
Add heavy cream to casserole and simmer until slightly reduced and flavorful, about 5 mins.  Season with s & p.  Add asparagus pieces, simmer 1 minute longer, and serve.