Asparagus is in full-flourish this season. Try this sumptuous recipe to enjoy asparagus at its best

  • 20 mins
  • 4
  • Easy


  • 1 bunch British asparagus spears
  • 250g new potatoes
  • For the fondue
  • 25g butter
  • 2 tbsp flour
  • 250ml dry cider
  • 3 fresh sage leaves
  • 200g mature Cheddar
  • 200g Brie
  • 1 tsp English mustard
  • Salt & freshly ground black pepper


Put the potatoes into a pan with cold water, bring to the boil and cook until tender.

While the potatoes are cooking, melt the butter in a heavy bottomed saucepan and add the flour to form a roux.

Cook for a minute over a low heat, being careful not to let the roux burn.

Pour in the cider, whisking vigorously until you have a smooth thickened sauce.

Simmer for a couple for minutes and add the sage leaves and mustard, then reduce the heat to as low as possible.

Cut the cheese into small cubes. Begin to gradually add them to the hot cider sauce stirring well and making sure the cheese is fully melted before you add more.

Once all the cheese is incorporated season to taste.

Cook the asparagus in boiling water for four to five minutes until just tender. Drain and arrange on a platter with the cooked potatoes.

Transfer the fondue to a fondue bowl or eat straight from the pan, dipping in the asparagus and potatoes.

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