Torta of Asparagus, Carrots and Zucchini Recipe from Italy

Ingredients

• 3 tbsp extra virgin olive oil , divided
• 0.5 cup grated carrots
• 1 cup chopped zucchini
• 0.5 lb (227 g) asparagus , woody ends snapped off and discarded, spears sliced into 0.5 inch pieces
• 4 large eggs
• 2 cloves garlic , finely chopped
• 0.5 cup freshly grated parmesan or romano cheese
• 0.5 cup dry bread crumbs
• 0.25 tsp sea salt
• freshly ground black pepper , to taste
• 1 tbsp chopped fresh flat-leaf parsley