Cut the veal and mushrooms into small cubes (about 1 x 1 cm). Finely chop the shallots. Cut the asparagus tips into 1.5 – 2 cm pieces.
Fry the shallots briefly, add the veal, mushrooms, peas and asparagus and continue to fry. Cut the soup vegetables into very small pieces and boil them with 1/2 liter of water to make a vegetable broth. Season with salt and pepper. Deglaze the meat and roasted vegetables with the white wine, simmer for 1/4 hour, add the cream and fill up with the vegetable broth.
Season to taste with salt, pepper and lemon juice. Melt 1 tablespoon butter, mix with 1 tablespoon flour and thicken the sauce with it.
Cook the spaetzle in salted water until al dente and mix with the ground walnuts. Arrange the spaetzle in a ring on the plates, place 1 puff pastry in the middle of each and fill with the ragout fin.
