- 16 thick asparagus spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 tbsp vegetable oil
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g self-raising flour
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 tbsp chopped mixed herb, such as parsley, dill and oregano
- 8 slices lean ham, halved
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.