HAM & ASPARAGUS TOAD-IN-THE-HOLE

Ham & asparagus toad-in-the-hole image

Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite

Provided by Good Food team

Time 30m

Number Of Ingredients 7

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 288 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.84 milligram of sodium