Cut the cecina into wafer-thin slices, then chop into squares and fry. Then place in extra virgin olive oil to make cecina crisp oil.
Cook the asparagus in boiling salted water with a little sugar. Separate the tips and stalks, the latter to be used to make the sauce and filling for the ravioli. Don’t overboil the tips.
To make the sauce, crush the hardest part of the stems to extract the flavor, add chicken stock and butter and beat until thick. Then add more butter, sprinkle with flour and cook. Add the rest of the asparagus stems and the milk. Add some cecina squares, bring to a boil and let cool.
Finely slice the asparagus tips (leaving some whole to decorate the plate) and cook in the same way as the stems. Once cooked, form a lattice, making square-shaped ravioli, fill with the cooled mixture and close. Heat in a natural coal oven.