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Comté fondue with dippers
Serves 4 Starters and mains
For the fondue
- 2tsp cornflour
- 150ml skimmed milk
- 1⁄2tsp Dijon mustard
- freshly grated nutmeg
- 60g Comté, finely diced
- 1tbsp chives, finely snipped
- 2tsp grated parmesan
For the dippers
- 300g finger-thick green and white asparagus
- 12 quails’ eggs, boiled for 21⁄2 minutes, shelled and halved
- celery salt
- 2 chunks sourdough bread
Method
In advance of making the fondue, bring a large pan of salted water to the boil.
Trim the asparagus spears where they become visibly woody, and peel the stalk within 1-2cm at the start of the tip.
Mix the cornflour with 2tbsp skimmed milk in a small bowl.
Heat the grill. Bring the remaining milk to the boil in a non-stick pan, add the cornflour mixture and stir continuously until the sauce thickens, then remove from the heat. Whisk in the mustard and season with nutmeg. Stir in the Comté and chives, spread over the base of 2 small, shallow ovenproof dishes, then scatter over the parmesan and pop under the grill for 5 minutes until golden.
Put the asparagus into the pan of boiling water at the same time as grilling the fondue and cook for 4-5 minutes. Drain the spears in a colander.
Serve the fondue with the asparagus, quails’ eggs, celery salt and bread for scooping.
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