Asparagus Spears should be canned. Sprinkle salt, pepper, and paprika over the veal slices. Sauté in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping tablespoon 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.