Asparagus fondue

Herald on Sunday 4/10/2011

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Grant Allen

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Cook some asparagus spears till tender. Drain and run under cold water until spears are cold to retain their green colour. Dry on paper towels, then chill.
Sit a whole small round of camembert or brie cheese in an oven-proof dish and pour over a glass of white wine.
Bake in a moderate oven until the cheese softens and melts and starts to merge with the wine.
Arrange the asparagus on a platter and put the hot cheese container in the middle. Use the asparagus to dip into the melt and call it an entrée.