Asparagus Loaf
This recipe is great for using the whole asparagus, it's packed with flavour and great for picnics or on-the-go lunches.
Tips:
- Keep the cooking water to use for stock, soup or risotto – it'll be packed with flavour.
- Serve this asparagus loaf with a side of green salad from your box.
Substitute:
- No asparagus? Try with spring onions instead.
- No garlic? Use garlic powder.
- No herbes de Provence? Use any dried herbs. Rosemary, oregano and thyme are good options.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
a bunch of Asparagus
½ small Courgette
2 Garlic cloves (chopped)
230 g Self raising flour (+extra for tin)
4 Eggs
4 tbsp Olive oil
3 tbsp Milk
1 tsp Mustard
1 tbsp Herbes de Provence
Salt & pepper
Recipe:
- Preheat your oven to 180C. Oil and flour a loaf tin very well.
- Wash the asparagus and bend the spears to snap the woody ends off. Finely chop the ends and half of the tops, then blanch in salted boiling water for 2 minutes. Use tongs to take the asparagus out of the boiling water, then rinse under cold water.
- Grate the courgette and squeeze in a clean tea towel to get rid of the water in it.
- In a large mixing bowl, mix the flour, herbes de Provence, salt and pepper. Make a well in the centre and add the eggs, olive oil, mustard and milk. Whisk until you have a smooth batter.
- Add the chopped asparagus, garlic and courgette, then mix with a spatula until well-combined. The batter should be quite thick – you can add a little more flour if you think in needs thickening up.
- Transfer the batter into the prepared loaf pan. Decorate the top with the rest of the asparagus. Bake for 45 minutes, until the top is golden and a knife poked through the middle comes out clean. Leave to cool and serve at room temperature.
How to store
Store your loaf in the fridge for up to 3 days. The loaf is delicious cold, but you can reheat it in the oven.
Leftovers
Chop up your leftover loaf in cubes and toss in salad.
