Ingredients Method

June 20, 2019 — Lunch

Asparagus Fondue

  • 40 minutes
  • 4 PEOPLE
  • medium

I’ve soften this fondue by using chicken stock as well as wine – I’ve also added Port Salut to meld the Emmental and Gruyère.

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally - so why not a fondue?

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What you need

460g asparagus

4 slices of bread

Light olive oil

Pinch dried fine herbs (optional)

100g Gruyère grated

Half a garlic clove grated

100g Emmental grated

100g Port Salut

2 tsp cornflour

150ml dry white wine

125ml chicken stock

1 tsp lemon juice

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How Dad Cooked It

  1. For the croutons, cut the bread into slices. Cut the crust off the slices then cut each slice into cubes. Put the croutons onto a backing tray and bake in preheated oven at 200C, Gas 6, for 10 minutes and remove from the oven. Drizzle a little light olive oil over the bread and toss with a metal spatula to coat evenly. Return to the oven until lightly browned. Sprinkle with herbs, if using, and toss again. Keep warm.
  2. For the asparagus, bend and break the woody bottoms off of the stalks with your fingers, then cut neatly making similar size spears. Boil in water for 2-3 minutes until just tender, drain and plunge into cold water to stop cooking and drain again. Keep at room temperature or a little warmer.
  3. Mix the grated cheeses in a bowl with the cornflour. Cut the rind off the Port Salut and cut – as well as you can – into small pieces.
  4. To make the fondue, put the garlic and wine in a pan with a heavy bottom and bring to a boil – simmer for a minute to burn off the alcohol. Add the chicken stock and lemon and reduce the heat to low. Slowly add the grated Gruyère and Emmental, stirring steadily but gently with a wooden spatula. Bring up to just under a simmer and add the Port Salut. Stir slowly allowing it to melt. If it all goes wrong, add a glug of wine and blitz with a blender, add another teaspoon of cornflour and bring back to a simmer.
  5. Pour the fondue onto plates (ideally with a stepped indentation to hold a pool of fondue) and arrange the asparagus on top. Scatter croutons and serve. Alternatively, arrange the asparagus on a plate and pour over the fondue.
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