Asparagus sundried tomato olive loaf
Ingredients
- 100ml olive oil, plus extra for greasing
- 250g asparagus spears, each cut into 3 pieces
- 200g self-raising flour
- 1 tbsp thyme leaves
- 3 large eggs, lightly beaten
- 100ml milk
- handful pitted black olives
- 100g sundried tomatoes, roughly chopped
- 100g gruyère or Beaufort, grated
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