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.
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We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
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
- 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.
- 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.
- 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.
- 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.
- 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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