by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 15691 times
This rich, thick, creamy fondue made with asparagus and a generous portion of cheese, goes well with potato wedges and pita chips.
- Cut the asparagus spears (tips) and keep aside.
- Boil 1 cup of water add the asparagus and cook till it softens.
- Remove from flame, cool and puree. Strain the purée through a sieve to get a smooth paste
- Heat the butter in a pan add the asparagus spears (tips), and sauté till they are cooked.
- Add the milk, cheese, cornflour mixer stir till the cheese melts and till the mixture thickens.
- Mix the asparagus puree, salt and pepper and cook for 5 minutes.
- Switch off the flame stir in cream and serve hot in a fondue pot with potato wedges and pita chips.
Nutrient values per serving
|Vitamin A||444.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||2.2 mg|
|Folic Acid||30.1 mcg|
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