NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Fondue set (or a small pan on a hot plate)

INGREDIENTS

• 500 grams asparagus (not too thin, approx. 12 stalks)
• 200 grams ham
• 750 grams scrapped baby new potatoes
• 200 grams cream cheese
• 300 grams shredded young matured Gouda cheese
• 50 grams butter
• 50 grams flour
• 250 ml milk (low-fat or full-fat)
• 1 baguette (sliced)

METHOD OF PREPARATION

• Cut or break off the woody ends of the asparagus (approx. 3 cm).
• Use a peeler to thinly peel the asparagus from just below the tip down to the ends.
• Cut the asparagus into 3 pieces.
• Cook the asparagus in ample boiling water with salt (approx. 15-20 minutes)
• Drain the asparagus and save 250 ml of the cooking liquid.
• Cut the ham lengthwise in strips and roll the ham around the pieces of asparagus.
• Cook the potatoes in ample boiling water with salt (approx. 15 minutes)
• Meanwhile, cut the cream cheese into cubes.
• Melt the butter in a saucepan, stir in the flour, continue to stir and allow the mixture (called a ‘roux’), to gently simmer for 1-2 minutes.
• Continue stirring as you add the milk and the cooking liquid, a little bit at a time. Stir until the sauce is smooth and has thickened.
• Add the cream cheese and the shredded cheese and allow to melt as you stir.
• Add salt and pepper to taste.
• Serve the fondue in a fondue pan or use some other pan or heat-resistant dish on a hot plate.
• Alternately dip the asparagus rolls, potatoes and slices of baguette into the fondue.

Enjoy!