Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a
loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the
asparagus in boiling, salted water for 2 mins, 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 min 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 mins until the cake feels firm to the touch and is
golden and crusty on top. Cool in the tin for 5 mins, then turn
out and cool on a wire rack.