Ham & asparagus toad-in-the-hole

Ingredients

• 16 thick asparagus
  
   spears
• 2 tbsp vegetable oil
• 2 egg
  
• 140g self-raising flour
• 150ml milk
  
• 2 tbsp chopped mixed herb, such as parsley, dill and oregano
• 8 slices lean ham, halved

  Method

  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. 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. 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.
  4. Source: bbcgoodfood.com