- 100ml/3 and half fl oz extra virgin olive oil plus extra for greasing.
- 250g/9oz asparagus spears, each cut into 3 pieces.
- 200g/ 8oz self-raising flour
- 1tbsp thyme leaves
- 3 large eggs, lightly beaten
- 100ml/3 and a half fl oz milk
- handful pitted black olives
- 100g/4oz sun dried tomatoes,
- roughly chopped
- 100g/4oz vegetarian gruyÃ¨re, grated.
I'm Back :) After My Tour Through The Mediterranean Now I'm Back With A Taste Recipe. Suggest You Try It';) Cheers
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