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Asparagus Bread

Full of flavour, this bread is amazing when served warm with dipping oils or butter.


  • 150ml olive oil
  • 300g asparagus spears, cut roughly into 3 pieces
  • 300g self raising flour
  • 1 1/2 tbsp thyme leaves
  • 5 medium eggs, lightly beaten
  • 150ml full fat milk
  • 150g sundried tomatoes, roughly chopped
  • 200g parmesan cheese, finely grated

Step 1

Heat the oven to 190C / 170C fan / Gas Mark 5. Oil and line the base of your Mason Cash Terracotta loaf form with baking parchment.

Step 2

Boil the asparagus in slightly salted water for around 2 minutes, and quickly cool in iced water (or under a cold tap) before patting it dry.

Step 3

Mix the flour and thyme together in a large bowl. Make a well in the centre and add the eggs, milk and oil and stir together for around 1 minute before all the flour is evenly absorbed and you have a smooth batter.

Step 4

Add the asparagus (keeping around 8 tips for the topping), tomatoes and 2/3 of the cheese and fold into the batter.

Step 5

Pour the batter into the form and sprinkle the asparagus tips and remaining cheese on top.

Step 6

Bake for around 40 minutes until the loaf is firm and golden on top. Cool in the form for around 5 minutes before turning out to cool on a rack.