No.147 Asparagus Toad in the Hole

At the time of writing the asparagus season in the UK has just started. Last year I made a lovely light salad with crowdie but this year I am sharing a lighter take on a classic dish.

Due to the high heat of the oven make sure you use a vegetable oil with a high smoke point like rapeseed. If you use olive oil it will start to smoke and burn.

Time: 35 minutes

Serves: 2

Difficulty: Straight Forward

Toad in the Hole

1 Egg

75g of Plain Flour

175ml of Milk

Half teaspoon of Dried Sage

1 sprig of Thyme

1/4 teaspoon of Dried Garlic

1/2 teaspoon of Nigella Seeds

3 tablespoons of Rapeseed Oil, extra for cooking the asparagus

Pinch of Salt and Pepper

Sauce

2 tablespoons of Butter

Juice of 1 Lemon

1 tablespoon of Dried Parsley

A few drops of Green Tabasco

1. Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit). In a large oven proof dish add 3 tablespoons of rapeseed oil and place in the oven.

2. In a pan cook the asparagus in a little oil for 3-4 minutes until softened.

3. Make the batter by adding together the herbs of the toad in hole, milk, flour, egg, salt and pepper. Whisk together and leave to rest for 5 minutes.

4. Remove the oven proof tray from the oven and pour in the batter. It should sizzle. Place the asparagus on the batter. Return to the oven for 25 minutes until golden and risen.

5. Meanwhile, add the juice of a lemon and the butter to a pan and cook for 2 minutes until well combined. Then add the parsley and Tabasco. Leave until the toad is out of the oven.

6. Once the toad is out of the oven drizzle with the parsley lemon sauce.