Name: Asparagus, sundried tomato & olive loaf
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 100ml olive oil plus extra for greasing; 250g asparagus spears each cut into 3 pieces; 200g self-raising flour; 1 tbsp thyme leaves; 3 large eggs lightly beaten; 100ml milk; handful pitted black olives; 100g sundried tomatoes roughly chopped; 100g gruyère or Beaufort, grated

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Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

Mary Cadogan

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Cuts into 10 slices

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.3 out of 5.50 ratingsRate

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Spring flavour in every bite of this savoury bake

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100ml olive oil

plus extra for greasing
250g asparagus spears

each cut into 3 pieces
200g self-raising flour
1 tbsp thyme leaves
3 large eggs

lightly beaten
100ml milk
handful pitted black olives
100g sundried tomatoes

roughly chopped
100g gruyère

or Beaufort, grated

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Nutrition: per serving

kcal317
fat21g
saturates5g
carbs22g
sugars3g
fibre3g
protein11g
salt1.04g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
step 2

Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
step 3

Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

RECIPE TIPS

PREPARING AND COOKING ASPARAGUS

Rinse spears. Hold one at each end, then bend – it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife – when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes – test as above.

TIP

When you break and trim asparagus, don’t throw away the trimmings and ends – they make a great stock for soups and risottos.

Recipe from Good Food magazine, May 2009

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A star rating of 4.3 out of 5.50 ratings

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