Ingredients :

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1 padovano chicken,
200g asparagus,
100g liquidized 'bruscandoli' or hop tops,
60 g seasoned Asiago cheese,
1 egg,
60g flour,
half glass olive oil,
salt and pepper.

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Method :

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Debone the chicken and flatten the meat with a kitchen hammer. Put the bones to one side to make a stock. Brown the meat in a pan together with a spoonful of olive oil. Salt and pepper to taste.

Prepare a pancake mixture by mixing the egg, flour, milk, hop tops and asparagus. Sprinkle with oil, salt and pepper.

On a non-stick oven tray place a layer of the pancake mixture , then the chicken meat and asparagus. Continue until three layers have been created.

Place in the oven for 8 minutes at 180°c.