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1
Bring 6 quarts of water to boil in a large pot.
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2
Add 2 tablespoons salt and the potatoes.
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3
Cook until the potatoes are tender, about 8 minutes.
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4
Drain and reserve 1/2 cup cooking water.
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5
Set aside.
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6
In a medium saute pan, heat 1/4 cup of the olive oil until hot but not smoking.
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7
Add the garlic and cook over medium heat, stirring often, until the garlic turns a light golden brown, about 2 minutes.
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8
Add the asparagus and the reserved potato water to the pan.
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9
Season, to taste, with salt and pepper.
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10
Turn the heat to high and bring the water to a boil.
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11
Return the heat to medium and cook, stirring occasionally, until the asparagus is tender, about 5 minutes.
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12
Heat a saute pan over medium heat.
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13
Add the pancetta cubes and cook, over medium-low heat, until the fat from the meat is completely rendered, about 10 minutes.
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14
Once the pan has enough pancetta fat, add the cremini mushrooms and saute in the pancetta fat until golden brown, about 10 minutes.
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15
Preheat the oven to 350 degrees F.
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16
Using a few tablespoons of olive oil, grease a 12-inch round baking pan with 3 to 4-inch sides.
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17
Coat the pan with the bread crumbs, shaking off any excess crumbs.
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18
Set the dish aside.
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19
Pass the potatoes through a food mill into a large bowl.
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20
Add 1/4 cup oil, eggs, cheese, mint, and season, to taste, with salt and pepper.
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21
Stir to combine well.
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22
Spoon 1/2 of the mashed potatoes into the prepared pan and, using a wooden spoon, smooth them evenly across the pan to form and even layer.
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23
Spoon the asparagus and then the mushrooms over the potatoes, using the spoon to smooth each into an even layer.
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24
Top the mushrooms with the remaining potatoes, using the spoon to spread them evenly.
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25
Bake until the edges are golden brown, about 35 to 40 minutes.
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26
Remove from the oven and serve either hot or at room temperature.
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27
Serve with Hee Hee Garnish.
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28
Combine all ingredients and spoon on top of potato cake.
