- Recipes
- ham asparagus toad in the hole
Ham & asparagus toad-in-the-hole
Description
Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite
Ingredients
- 16 thick asparagus spears
- 2 tbsp vegetable oil
- 2 eggs
- 140g self-raising flour
- 150ml milk
- 2 tbsp chopped mixed herb, such as parsley, dill and oregano
- 8 slices lean ham, halved
Directions
- 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.
