Roasted broccoli and asparagus Yorkshire pudding recipe | Sainsbury`s Magazine

Ingredients

• 150g plain flour
• 1 tsp fine sea salt
• 150ml whole milk
• 4 medium eggs
• 4 spring onions, finely sliced
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped tarragon
• 250g asparagus spears, trimmed
• 200g purple sprouting broccoli
• 4 tbsp olive oil
• 20g walnuts
• 20g rocket
• 10g parsley
• 20g Parmesan or vegetarian alternative, grated
• 1 garlic clove
• juice of ½ lemon
• 75ml olive oil