Makes one tin, 22x12x6cm
- 250-300 g green asparagus, cut into small pieces, wooden parts removed (leave the top parts longer and reserve them to finish off the bread)
- 250 g regular flour
- 2 tsp baking powder
- 100 ml milk
- 3 small eggs, lightly beaten
- 100 ml olive oil
- 100 g feta cheese, cut into small dice
- handful green or black olives, pitted and sliced
- 100 g sun dried tomatoes (without the brine), roughly chopped
- 1 tsp dry thyme
- salt and freshly ground pepper, to taste
- 1 tbsp Green Mix or chopped herbs
Heat the oven to 190 C (no fan) and line the tin with lightly greased baking paper.
Cook the asparagus in boiling, salted water for 3 minutes, drain, then cool quickly under cold running water to stop them from further cooking and to keep nice colour . Then pat dry.
Mix the eggs with milk and olive oil.
Mix the flour, baking powder, Green Mix (or herbs), thyme, with salt and pepper in a large bowl. Make a hole in the centre, then add the eggs, milk and oil mixture, mixing gently all the time. Beat to make a smooth batter without any dry flour remaining.
Next add most of the asparagus and olives, sun dried tomatoes and most of feta cheese. Mix gently.
Pour the mixture into the tin, then put the reserved asparagus, feta and olives on top.
Bake for 40-45 minutes until it feels firm to the touch and is golden on top.
Cool in the tin for 5 minutes, then take out and cool on a wire rack.
"Green Mix" is ready to buy mix of dry and powdered herbs (kale, parsley and
young barley). If you don't have a Green Mix you can use a mix of chopped basil, thyme and parsley for the extra flavour.
But note that the green colour of the bread comes from Green Mix.