Bird On Asparagine Tart

Preparation:

Preparation: Cut the veal into thin slices, tear them up with your hands and marinate the meat in infusion in the oil flavored with bay leaf, sage, basil, dressed garlic and rosemary. Drain it and cook it in a hot wok for a few moments. Boil the asparagus and blend them with the ricotta, garlic, oil, salt and Parmesan; serve the mixture thus obtained as a pie and grate it in the oven for 2 minutes. Serve with the meat all'uccelletto.