Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

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(35 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Cuts into 10 slices
Spring flavour in every bite of this savoury bake

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal317
  • fat21g
  • saturates5g
  • carbs22g
  • sugars3g
  • fibre3g
  • protein11g
  • salt1.04g
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Ingredients

  • 100ml olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g asparagus spears, each cut into 3 pieces
  • 200g self-raising flour
  • 1 tbsp thyme leaves
  • 3 large eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • handful pitted black olives
  • 100g sundried tomatoes, roughly chopped
  • 100g Gruyère or Beaufort, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  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.

  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.

  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.

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Comments, questions and tips

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amywalsh1985
19th Mar, 2012
3.05
I made this to go with smoked salmon pate (I omitted the olives). I did think it went nicely and it was tasty, however I found it quite "wet" for bread (maybe I did something wrong) and when I ate a slice on it's own I also thought it was a bit too eggy tasting.
katyatom
26th May, 2011
4.05
loved this loaf! easy, moist and great to take for a boat ride or picnic.
dideto
20th May, 2011
Can anyone tell me did they try it cold the next day i am planning to make it for a party the day before thanks
provene
13th May, 2011
5.05
Even in my oven this only took 40 minutes, but OMG the flavours! Mary, you are the best on this excellent site, I always try your receipes and I'm never disappointed.
kathryndonna's picture
kathryndonna
6th Mar, 2011
3.05
The jury's out on this one. It was more like cake than bread in texture and slightly greasy from the oil. Not unpleasant though and I may well give in another try in the summer to see if it takes on a different effect as part of an al-fresco lunch.
vickyluongo
27th Feb, 2011
5.05
Absolutley divine and soooo easy. I have made this twice in a weekend. 2nd time I used half mature cheddar and half gruyere - I like this way even better as top is more browned with the cheddar. I made it to go on the table at a dinner party and went down a treat - even with my hubby who doesnt like veg!
frambolade
21st Nov, 2010
Great recipe, just decided not to add olive oil as I used sundried tomatoes in oil. Try swapping asparagus, tomatoes or olive with other available ingredients :) enjoy
bananatea
18th Oct, 2010
as suggested left a little longer in oven. i replaced around 40g of gruyere with mature cheddar to soften the taste. Result; works really well. VERY tasty! I am going to freeze the rest untill 2days time as apparently it freezes well. I do not want to chuck this! VERY DELICIOUS!
puddingnpie
21st Jul, 2010
4.05
Tasty stuff! I found it a touch too moist, so reduced the milk content by a tablespoon or so. Also I found that the asparagus got rather overdone, so I briefly blanched only the chunky stem bases before adding all the cut asparagus to the mix. Don't be mean with the olives! :)
mickyjohnson
26th Jun, 2010
Tried this recipe today must say it was de-lish will certainly make it again. I used sun blush tomatoes as I couln't get sundried at the time. Very nice, needed cooking for a little longer though.

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