Mushroom, Asparagus And Potato Cake

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
530
FAT
82%
CHOL
89%
SOD
34%

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Ingredients for 8 servings

2 bunches pencil thin asparagus, cut into 1/3's

4 pounds Yukon gold potatoes, peeled and coarsely chopped

1 bunch fresh mint leaves, roughly chopped

1/2 cup extra-virgin olive oil, plus more to grease the baking dish

Hee Hee Garnish, recipe follows

1/2 cup reserved potato cooking water

1 pound cremini mushrooms, cleaned and quartered (halved if small)

.

6 large eggs, lightly beaten

2 tablespoons salt, plus salt and pepper for seasoning

1/4 pound pancetta ham, cut into 1/4-inch cubes

6 quarts water

2 garlic cloves, thinly sliced

2 cups freshly grated Parmesan

1/2 cup dried bread crumbs

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