Asparagus, Olives & Sundried Tomatoes Loaf
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To celebrate last year's asparagus season and our fist picnic after long winter I made these asparagus & cheddar muffins and later using...
Ingredients
- bunch of green asparagus, about 250g, cut into 3 pieces, wooden parts removed
- 250g self raising flour
- few basil leaves, roughly torn
- 100ml milk
- 4 small eggs
- 100ml olive oil
- tsp English mustard
- handful of black olives, whole, pitted
- 8 halves of sun dried tomatoes, roughly chopped
- salt
- freshly ground black pepper
- about 60g of mature cheddar, coarsely grated
Instructions
- 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.
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