Ham & asparagus toad-in-the-hole

• thick asparagus↗16

  spears

• vegetable oil↗2 tbsp tbsp
• eggs↗2
• self-raising flour↗140g g
• milk↗150ml ml
• chopped mixed herb2 tbsp tbsp

  such as parsley, dill and oregano

• slices lean ham8

  halved

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.