Indulge in a symphony of flavors with our tantalizing Asparagus, Sundried Tomato, and Olive Loaf. This delectable bread is a perfect blend of savory and tangy notes, featuring tender asparagus, flavorful sundried tomatoes, and briny olives, all harmoniously combined in a soft and airy loaf. With three additional mouthwatering recipes - Asparagus and Pea Risotto, Asparagus and Bacon Quiche, and Asparagus and Shrimp Stir-Fry - this article offers a culinary journey that celebrates the versatility and deliciousness of asparagus. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Here are our top 5 tried and tested recipes!
SUN-DRIED TOMATO & OLIVE LOAF
I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
ASPARAGUS AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD
A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.
Provided by jewelsf
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
Nutrition Facts : Calories 231.2, Fat 4.9, SaturatedFat 0.7, Sodium 72, Carbohydrate 39.3, Fiber 4.1, Sugar 3.4, Protein 8.9
ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF
Steps:
- Heat oven to 190C/fan 170C/gas. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 minutes, drain, then cool quickly under cold running water. Pat dry. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 minute to make a smooth batter. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 minutes until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.
Tips:
- Use fresh asparagus: Fresh asparagus will give your loaf the best flavor and texture. If you can't find fresh asparagus, you can use frozen asparagus, but be sure to thaw it completely before using.
- Roast the asparagus before adding it to the loaf: Roasting the asparagus will help to bring out its flavor and make it more tender. You can roast the asparagus in the oven or on the grill.
- Use a variety of sun-dried tomatoes: There are many different varieties of sun-dried tomatoes available, so you can choose the ones that you like best. Some popular varieties include oil-packed sun-dried tomatoes, dry-packed sun-dried tomatoes, and herb-infused sun-dried tomatoes.
- Use a good quality olive oil: The olive oil that you use will make a big difference in the flavor of your loaf. Be sure to use a good quality extra virgin olive oil.
- Don't overmix the batter: Overmixing the batter will make your loaf tough. Mix the batter just until the ingredients are combined.
- Bake the loaf until it is golden brown: The loaf is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Asparagus, Sundried Tomato & Olive Loaf is a delicious and easy-to-make bread that is perfect for any occasion. This loaf makes for a beautiful appetizer and is delicious served with a variety of dips and spreads. It's also a great addition to any brunch or potluck. With its vibrant colors and flavors, this loaf is sure to impress your guests.
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