Mix together minced veal and finely chopped shallots, season with chopped dill, a little sea salt and plenty of freshly-ground black pepper
and form into meatballs. Dust in seasoned flour and brown all over in olive oil, then add a half cup of dry white wine (or dry vermouth)
and a cup of chicken stock, cover and simmer over a low heat for 20-25 minutes. Meanwhile, fry a chopped shallot in a saucepan for a few minutes,
then add spelt, stir to toast in the oil for a few minutes, then add stock and simmer for 20 minutes, until cooked and the stock is absorbed.
Cut asparagus into 2-3cm lengths and cook in boiling water for 5-6 minutes. Drain and add to the spelt, keeping warm while you finish off the
meatballs. Stir a couple of Tbs of double cream, a Tbs of grain mustard and 2 Tbs chopped dill into the sauce and simmer gently until thickened
slightly. Serve the spelt and asparagus in warm bowls, top with the meatballs, spoon the sauce around the edges and garnish with chopped dill.