Ham & Asparagus Toad-in-the-hole

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Ham & Asparagus Toad-in-the-hole
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Makes: 4 servings adjust
Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite

Directions

Ingredients

  • 16 Asparagus Spears, thick

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.

Ingredients

  • 2 tablespoons Vegetable Oil
  • 2 Eggs
  • 140 grams Self-Rising Flour
  • 150 milliliters Milk
  • 2 tablespoons Mixed Herbs, chopped

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.

Ingredients

  • 8 slices Lean Ham, halved

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.
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