Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf

  • Rating: 4 out of 5.43 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

Spring flavour in every bite of this savoury bake

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal317
fat21g
saturates5g
carbs22g
sugars3g
fibre3g
protein11g
low insalt1.04g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.43 ratings
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