Mark Hix’s Asparagus Fondue


  • 300g butter
  • 300g flour
  • 1.5ltrs hot milk
  • 300g goats curd
  • Salt and freshly ground white pepper
  • 1kg asparagus puree


1 Melt the butter in a thick bottomed pan, stir in the flour and stir on a very low heat for about a minute then gradually whisk in the hot milk.
2 Season and simmer very gently for about 15-20 minutes, giving it a stir or whisk every so often.
3 Whisk in the goat’s curd, remove from the heat and cool a little.
4 Mix in the asparagus puree and blend  briefly in a liquidiser until smooth and re-season to taste.


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