5 issues of BBC Good Food for £5
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.