Asparagus, Olives & Sundried Tomatoes Loaf

By Hester

Swap cheddar for feta and asparagus for sun dried tomatoes

Ingredients

• bunch of green asparagus, about 250g, cut into 3 pieces, wooden parts removed
• 250 g self raising flour
• few basil leaves, roughly torn
• 100 ml milk
• 4 small eggs
• 100 ml olive oil
• tsp English mustard
• handful of black olives, whole, pitted
• 8 halves of sun dried tomatoes, roughly chopped
• salt
• freshly ground black pepper
• 60 about 60g of mature cheddar, coarsely grated

Details

Servings 1
Adapted from sensesinthekitchen-karolina.blogspot.co.uk

Preparation

Step 1

Makes one small tin, 22x10x5cm


Heat the oven to 170 C (fan) and line the tin with lightly greased baking paper.

Cook the asparagus in boiling, salted water for 3 minutes, drain, then cool quickly under cold running water to stop them from further cooking and to keep nice colour . Then pat dry.

Mix the eggs with milk, olive oil and mustard.

Mix the flour, basil with salt and pepper in a large bowl. Make a well in the centre, then add the eggs, milk and oil, mixing gently all the time. Beat to make a smooth batter without any dry flour remaining.

Next add most of the asparagus and olives (reserving some to finish off the top), sun dried tomatoes and half of the grated cheese. Mix gently.

Pour the mixture into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese.

Bake for 40 minutes until it feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.

This loaf is moist, delicious hot or cold. It is perfect snack to complement clear soups such as beetroot soup or nice broth.