First, cut the potatoes into cubes and cook them in boiling water for about 5 to 10 minutes after the water starts boiling (they should not be too soft). Drain and let cool.

Meanwhile, in a large skillet, cook the asparagus (cut into pieces) with a little olive oil and salt. Once cooked, set aside.

Separately, slice one potato thinly (a mandoline slicer helps).

In a bowl, beat the eggs, then add the potato cubes and cooled asparagus. Season with salt.

Pour the mixture into the loaf pan and smooth the top.

Bake in a preheated convection oven at 350°F (180°C) for about 45 minutes.

Let rest at room temperature for a few minutes before serving.