Mix all the ingredients for the meat into a bowl and flavor with salt and pepper. Form the meat into patties. Bring them to a medium heat pan with butter and olive oil and fry until they are firm and golden. Keep warm.
Peel onions for the sauce and cut the asparagus into pieces. Chop the dill stalks aswell (save the finest part of the dill to garnish).
Brown the onions and dill stalks in butter. Add the veal stock and boil until half of the liquid has boiled away. Add the cream and simmer for a while. Put in the asparagus at the end of the cooking.
Peel and grate the horseradish. Flavor the sauce with horseradish, dill, salt and pepper.
Add the veal patties in the sauce and let them boil for a few minutes before serving. Serve with some extra grated horseradish and dill and mashed potatoes.