Asparagus loaf with ham cheese and tomato

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Asparagus loaf with ham tomatoes and cheese

Makes 1 loaf

 

250g asparagus spears, chopped into quarters
200g self-raising flour
2 tbsp chives, snipped

Salt and black pepper
3 large eggs, beaten
80ml milk
80ml olive oil, plus extra for greasing

1 tbsp Dijon mustard

80g sun-dried tomatoes, roughly chopped

100g cooked ham, roughly chopped
100g mature Cheddar, grated

 

  1. Preheat the oven to 190 ̊C/170 ̊C/gas mark 5. Grease and line the base of a 900g loaf tin with parchment paper.
  2. Bring a pan of salted water to a boil over a high heat. Add the asparagus and cook for two minutes. Drain and transfer to a bowl of iced water. Allow to cool, then remove and pat completely dry with kitchen paper.
  3. In a large bowl, combine the flour, chives and some salt and pepper. In a jug, whisk together the eggs, milk, oil and mustard.
  4. Make a well in the centre of the flour mixture. Gradually add the egg mixture, beating it in to form a smooth batter.
  5. Set aside three of the asparagus tips to decorate. Stir the remaining asparagus pieces into the batter, along with the tomatoes, ham and three quarters of the Cheddar.
  6. Pour the batter into the prepared loaf tin, then sprinkle with the reserved Cheddar and place the reserved asparagus tips on top.
  7. Bake for 40-45 minutes until golden and crusty on top. Allow to cool in the tin for 10 minutes, then transfer to a wire rack and allow to cool.

 

Per slice 181kcals, 10g fat (2.1g saturated), 16.1g carbs (0.9g sugars), 7.6g protein, 1.4g fibre, 0.223g sodium