Bavette With Veal And Asparagus

Preparation:

Preparation: Chop the asparagus tips, brown them in the butter, with the chopped onion, add the white wine and the veal. Season with salt and pepper and add the cream. Put plenty of salted water in a very large saucepan and when it boils, boil the bavette al dente, so as to remove them halfway through cooking or almost: transfer the sauce into a pan, pour in the well-drained bavette, light the heat and stir until the pasta will be at the right cooking point. Finely slice the fontina on top of the preparation, pass a moment in the very hot oven and serve.