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.