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Ham & asparagus toad-in-the-hole

Contains pork – recipe is for non-Muslims only
Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite

  • Prep: 8 mins
    Cook: 22 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 288
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 4
  • Protein 19
  • Fat 12
  • Fibre 3
  • Salt 1.84

Nutrition per serving

  • Calories 288
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 4
  • Protein 19
  • Fat 12
  • Fibre 3
  • Salt 1.84

Ingredients

  • 16 thick asparagus spears
  • 2 tbsp vegetable oil
  • 2 eggs
  • 140g self-raising flour
  • 150ml milk
  • 2 tbsp chopped mixed herbs, 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.

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