Ingredients
100ml olive oil
250g asparagus, chopped
200g self raising flour
3 eggs
100ml milk
150g chopped sun dried toms
125g grated gruyere
25g pine nuts
25g chopped tarragon
250g butter
25ml cream
zest 1 lime
tsp cracked black pepper
Method
1. Beat the eggs into the flour along with the oil and milk
2. Add everything else
3. Reserve a tbps of cheese to sprinkle on top
4. Spoon into a loaf tin, greased and lined
5. Bake at 170C for about 45 minutes. Cool a bit
6. Butter – blend in a processor for a good 5 minutes until white and fluffy
7. Serve with the warm loaf
