Ham & asparagus toad-in-the-hole
- Good Food team
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Serves 4
Easy
Prep: 8 mins
Cook: 22 mins
A star rating of 4.2 out of 5.11 ratingsRate
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Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite
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A star rating of 4 out of 5.50 ratings
Ingredients
Nutrition
Units:
MetricUS
-
16 thick asparagus
spears
-
2 tbsp vegetable oil
-
2 eggs
-
140g self-raising flour
-
150ml milk
-
2 tbsp chopped mixed herb
such as parsley, dill and oregano
-
8 slices lean ham
halved
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Nutrition: per serving
- kcal288
- fat12g
- saturates3g
- carbs28g
- sugars4g
- fibre3g
- protein19g
- salt1.84g
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Method
-
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.
-
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.
-
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.
Recipe from Good Food magazine, August 2011
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A star rating of 4.2 out of 5.11 ratings
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