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


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