Ham & asparagus toad-in-the-hole
Serves 4
Easy
Prep:
Cook:
Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite
Skip to ingredients
- 16 thick asparagusspears
- 2 tbsp vegetable oil
- 2 eggs
- 140g self-raising flour
- 150ml milk
- 2 tbsp chopped mixed herbsuch as parsley, dill and oregano
- 8 slices lean hamhalved
Nutrition: per serving
- kcal288
- fat12g
- saturates3g
- carbs28g
- sugars4g
- fibre3g
- protein19g
- salt1.84g
Method
step 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.
step 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.
step 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.