Asparagus sundried tomato and olive loaf
Cooking time45 min
Are you planning to make an excellent recipe using asparagus? This asparagus sundried tomato and olive loaf recipe is a simple one and it tastes great as well. The preparation time for this asparagus sundried tomato and olive loaf is 25 minutes and the cooking time comes around 45 minutes. First of all, you must heat the oven to 190C/fan 170C/Gas 5.
Then the base of a loaf tin should be oiled and lined using baking paper.
Take some salted water and boil it. You have to cook the asparagus in this boiling water for two minutes. Drain well.
Then, it should be cooled under cold running water.
You need to pat dry as well.
Take a large bowl. You must mix thyme and flour with seasoning in that bowl.
The next step is to create a well in the centre. Eggs should be added. Milk and oil must also be added.
Stir well. The flour should be drawn into the centre while stirring.
Now, you have to beat for 60 seconds to make a smooth batter.
Five asparagus tips should be held back and the remaining tips need to be added to the batter.
You have to add tomatoes, two-third of the cheese and olives as well.
The next step is to pour into the tin.
Now, you have to place the remaining asparagus and olives on top.
Then, remaining cheese should be sprinkled in.
Bake for 35 to 40 minutes.
You can stop when the cake offers firm feel while touching. The color needs to turn gold and it should become crusty on top as well.
Allow to cool in the tin.
Then, it should be taken out and cool on wire rack.
The dish is ready to serve.
- Thyme leaves – 1 tablespoon.
- Olive oil – 100 ml. (You can keep extra for greasing purposes).
- Self-raising flour – 200 grams.
- Milk -100 ml.
- Asparagus spears – 250 grams. (Each spear should be cut into 3 pieces).
- Pitted black olives – handful.
- Lightly beaten egg – 3 nos.
- Grated Beaufort or Gruyere – 100 grams.
- Sundried tomatoes – 100 grams. (They should be chopped).