Ham & asparagus toad-in-the-hole
Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite
- Prep: 8 mins
Cook: 22 mins
- Serves 4
- Easy
Ingredients
- 16 thick asparagus spears
- 2 tbsp vegetable oil
- 2 eggs
- 140g self-raising flour
- 150ml milk
- 2 tbsp chopped mixed herbs, such as parsley, dill and oregano
- 8 slices lean ham, halved
Method
-
Heat oven to 220C/200C fan/gas 7.
Cook the asparagus spears in boiling
salted water for 2 mins, drain and set
aside on kitchen paper.
-
Pour the oil into a 37cm x 26.5cm
shallow roasting tin and place in the oven
to heat up. Whisk the eggs, flour, milk
and 150ml cold water together until
smooth, or whizz in a food processor.
Season and stir in the herbs.
-
Wrap each asparagus spear in a piece
of ham. Arrange them in the hot roasting
tin and pour over the batter. Bake for
20 mins, or until risen and golden.
Serve with a crunchy green salad.
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