The Welsh rabbit fondue that I've been serving at the restaurants recently is going down a storm, so I hope this variation appeals to you.
500g asparagus with the woody ends removed
300ml double cream
250g cheddar cheese, grated
Salt and freshly ground black pepper
Melt the butter in a thick-bottomed pan, stir in the flour then gradually whisk in the milk to avoid lumps forming. Season and simmer gently (preferably on a simmer plate) for about 10-15 minutes, stirring every so often.
Add the double cream and continue simmering for 5 minutes until the sauce thickens, then remove from the heat and whisk in the cheese until melted; season to taste.
Meanwhile, cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain. To serve, pour the sauce into an attractive heatproof pot, preferably on a table warmer, and dip the asparagus into the sauce.Reuse content