Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

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(44 ratings)

Prep: 25 mins Cook: 40 mins


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

Nutrition and extra info

  • Freezable
  • Vegetarian


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



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

  • 100ml milk



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

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



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


  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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23rd Jan, 2020
Made this morning. Absolutely love it. The black olives gave it a slight saltiness which was great.Had all ingredients in except asparagus tips so not expensive to make. Will definitely make this again.
12th Sep, 2019
Made this for the 2nd time and used gluten free flour and it came out just as good!
11th Sep, 2019
This was super easy to make! I swapped the olives for onions and it tasted as good. I added some mixed herbs which gave it an extra kick. Works well without cheese as well! Will definalty be making this again!!!
21st Dec, 2017
Quite enjoyable. I used whole wheat flour with baking powder and added a bit more Gruyère. My sun-dried tomatoes were not packed in oil and so rather salty in every recipe, so when I make this again I will look for oil-packed sun-dried and then slightly cut the amount of oil in the mix.
1st May, 2016
This is so so so good! Like earthling, I didn't have self raising flour so I added baking powder to plain flour and it worked perfectly. I also didn't have any thyme, so I added some dried herbes de provence, which worked nicely. I will definitely be making this again, I am intrigued to see what it would be like with some ham in. I reccomend this recipe!
6th Dec, 2015
I was looking for an interesting recipe to use up some asparagus and found this, and thought I'd give this a go. I used wholemeal flour, and turned it into self raising by the addition of 2 and a half tsp baking powder. I used 80g mature cheddar. I used 50g grill-dried tomatoes (fresh cherry tomatoes cut into small pieces, and put on foil under the grill till shrunk and the first bit of charring is showing). As an estimate , a 250g box might be needed to give 100g dried tomatoes. I didn't use thyme, as I didn't have any. I used smoked paprika, black pepper and salt for seasoning. As another reviewer below, I didn't use all the milk, as I felt would be too much. There was approx 30-40ml left. I made it in a tray bake tin as I was in a hurry, and it cooked perfectly in 25 mins. Turned out beautiful, and well enjoyed by all. Next time, I might try it with peas instead of asparagus, or spring onion.
5th Jun, 2014
This recipe is really easy to make and it tastes great!! It's quite an expensive loaf of bread to make once you've bought all the ingredients but its worth it for a special occasion :-) tastes lovely warm
2nd Jul, 2013
Just taken thus out of the oven and it looks great :-) Was looking for something different for packed lunches. Look like it's going to be yummy.
2nd Jun, 2013
Yummy! I didn't have other cheese than parmesan, and used quite a lot of it, maybe double than recommended above. A divine combination of tastes, at any rate.
21st May, 2013
Love this, I used normal mature cheddar and it was very tasty. Saved a slice to try it cold. Will definately make this again.


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24th Sep, 2016
I substitute the Gruyère for Aldi Manchego. My family love this loaf and I always make it when they visit. I also add more tomatoes than the recipe states, (I squeeze out as much oil as possible or the mix becomes too wet) and substitute half the olive oil for oil from the tomato jar.
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