Asparagus, Sun-dried tomato & Olive Loaf


The asparagus season is past its peak now. However, we are still enjoying the last of the season. We basically eat a year’s worth of asparagus in just a couple of weeks while it is fresh and locally source-able. So here’s another asparagus recipe… 😀

I made this loaf combining fresh asparagus with the mediterranean taste of sun-dried tomatoes and kalamata olives. The dried oregano and thyme leaves complemented the other ingredients while the addition of cheese brought the flavours altogether.

I prefer to use a combination of plain and wholemeal flour however, it also works well using just plain flour.

This loaf is perfect for lunch or as a snack. It is also great to share with family and friends at a dinner party, picnic or BBQ. It is very easy to prepare, looks great and more importantly tastes amazing! 😋😋😋

Asparagus, Sun-dried Tomato & Olive Loaf

  • Servings: 10-12 slices
  • Difficulty: easy
  • Print

Alternative bread loaf combining green asparagus with mediterranean flavours


  • 100g plain flour
  • 100g wholemeal flour
  • 2 tsp baking powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 tsp salt
  • Black pepper
  • 3 large eggs
  • 100g olive oil
  • 100g milk
  • 200g green asparagus, cut into 5cm pieces
  • 100g sun-dried tomatoes, roughly chopped
  • 100g kalamata olives, pitted & roughly chopped
  • 60g mature cheddar cheese, grated
  • 60g gruyere cheese, grated


  1. Preheat the oven to 180 degrees Celsius. Prepare a 22 x 10 x 5cm loaf tin.
  2. In a large mixing bowl, combine the plain and wholemeal flour, baking powder, oregano, thyme, salt and a good grind of fresh black pepper.
  3. In another mixing bowl, lightly beat the eggs together with the olive oil and milk.
  4. Pour the wet ingredients onto the flour mixture and combine until no dry lumps are visible.
  5. Set aside a couple of asparagus tips, some olives and 1/3 of the cheese. Add the remaining asparagus, sun-dried tomatoes, olives and cheese into the loaf mixture and mix everything together until all ingredients are well distributed.
  6. Pour the mixture into the prepared loaf tin. Top with the reserved asparagus tips, olives and grated cheese.
  7. Bake for 20 minutes, cover it with aluminium foil and bake covered for another 20-25 minutes, or until a cake tester inserted in the middle comes out clean. Let it cool for 10 minutes in the loaf tin before transferring it to cooling rack.

Leave a Reply