Take the veal slices and beat them with a meat mallet until they become thin, then with a sharp knife cut the veal into strips of more or less the same size. In a bowl, pour the veal strips and season with a little of Storica Nera, a drizzle of extra virgin olive oil, half of the crushed pink pepper, the clean clove of garlic and a few sprigs of rosemary and fresh thyme. Mix everything, cover with plastic wrap and leave to rest in a cool place for at least an hour.
Meanwhile prepare the asparagus. Wash and remove the hardest part, cut all the same length. Steam for the necessary time, they must be in between hard and soft, they must be cooked but still consistent. As soon as they are cooked, season with a drizzle of extra virgin olive oil, salt and set aside.
In a non-stick pan, heat a drizzle of extra virgin olive oil and the garlic clove of the marinade. As soon as the clove starts to sizzle, place the veal strips in a pan with all the marinade aromas. Brown the meat on all sides over high heat. Wet the veal strips with Storica Nera and set it on fire by tilting the pan towards the flame of the stove to start the flambé. The flame will go out as soon as the alcohol is consumed, a matter of a few seconds. As soon as they are cooked, serve immediately. On the plate lay the asparagus as a base, on top of the veal strips and to finish decorating with the crushed pink pepper berries.