Asparagus fondue

Serves 4-6

(JASON LOWE)

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
30g butter
30g flour
300ml milk
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.