Asparagus, sundried tomato & olive loaf


  • 100.0ml olive oil , plus extra for greasing
  • 250.0g asparagus spears , each cut into 3 pieces
  • 200.0g self-raising flour
  • 1 tbsp thyme leaves
  • 3 large eggs , lightly beaten
  • 100.0ml milk
  • handful pitted black olives
  • 100.0g sundried tomatoes , roughly chopped
  • 100.0g Gruyère or Beaufort, grated


Spring Flavour In Every Bite Of This Savoury Bake

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