Cheese Bread with Asparagus, Sun-dried Tomatoes and Olives

• olive oil↗100 ml

  plus extra for greasing

• asparagus (stems)↗250 g

  cut each into 3 pieces

• flour with leavening agent200 g
• thyme leaves↗1 tbsp
• large eggs↗3

  slightly beaten

• milk↗100 ml
• handful of pitted black olives
• sun-dried tomatoes↗100 g

  coarsely chopped

• gruyère↗100 g

  or beaufort, grated

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Grease a loaf pan (≈22 × 10 × 5 cm) with olive oil and line the bottom with parchment paper. Blanch the asparagus in salted boiling water for 2 minutes, drain, quickly cool under running cold water and pat dry.

2. 2

   In a large bowl combine the flour with the leavening agent and thyme leaves. Make a well in the centre, add the eggs, milk and olive oil, stirring constantly so the flour incorporates. Beat for 1 minute until a homogeneous batter forms.

3. 3

   Set aside 5 asparagus tips and a few olives. Add the remaining asparagus, sun‑dried tomatoes, olives and two‑thirds of the grated cheese to the batter, mix. Pour the mixture into the prepared pan, top with the reserved asparagus tips and olives, and sprinkle with the remaining cheese.

4. 4

   Bake for 35–40 minutes until the crust turns golden and the surface is firm. Let the loaf cool in the pan for 5 minutes, then remove and let cool on a wire rack.