Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.