Torta di Asparagi

• 1 kg fresh green asparagus spears, prepared
• salt and pepper
• 75 g butter

Preheat the oven to 200°C/Gas 6.

Cook the asparagus in salted water until al dente, about 7-8 minutes.

Butter a tin about 5-6cm deep and 30cm in diameter, using a little of the butter, then line it with the sliced bread, allowing it to go up the sides, and overlapping s