6 tablespoons of melted butter
3 medium-sized potatoes, peeled and cut into thin slices
Salt and pepper to taste
1 tablespoon of thyme
3 large asparagus spears, cooked and cut into thin slices
200g of cooked broad beans, cut into strips
6 tablespoons of melted butter
3 medium-sized potatoes, peeled and cut into thin slices
Salt and pepper to taste
1 tablespoon of thyme
3 large asparagus spears, cooked and cut into thin slices
200g of cooked broad beans, cut into strips
Preheat the oven to 220°C (hot)
In a round, non-stick baking dish with a diameter of 28cm, spread out 2 tablespoons of butter
Arrange some potato slices in circles
Season with salt, pepper, and half the thyme
Cover with asparagus slices, followed by any remaining potatoes
Drizzle with butter, sprinkle with salt, pepper, and the remaining thyme
Cover with a lid or foil
Put it under the broiler for 5 minutes, shaking the dish occasionally until the bottom starts to brown
Remove from the oven and let it rest for 25 minutes, or until the potatoes are tender
Unmold onto a plate and decorate with broad beans
