Categories: Meats, Vegetables 
      Yield: 4 servings 
  
    1/2 ts Salt; Or To Taste                   4 tb Butter 
    1/4 ts Pepper; Or To Taste                 4    Stewed Tomatoes; Whole 
    1/4 ts Paprika; Or To Taste               12    White Asparagus Spears; * 
      4    Veal Fillets; Cut 1/4" Thick      1/4 lb Mushrooms; Fresh, Sliced 
  
  *  Asparagus Spears should be canned. 
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  Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter 
  until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and 
  a heaping T of mushrooms.  Cook gently. Pour cooking juices over the 
  fillets while cooking. Cook uncovered until mushrooms are just tender. 
  Serve with pureed potatoes and a salad.