Dean Edwards Baked asparagus with cheesy potato cakes recipe on Lorraine

Dean Edwards served up tasty baked asparagus with cheesy potato cakes on today’s episode of Lorraine.

The ingredients: 16 large asparagus spears, 8 slices Parma ham, cut or torn in half lengthways, 1 small egg, beaten, 500g shop bought mashed potato, 150g Cheddar cheese, grated, Small bunch fresh chives, chopped plus extra for garnish, Salt and pepper, 80g plain flour, Oil for frying and 4 eggs, for frying.