Festive Fondue

Ingredients

• 250 g green asparagus
• 600 g Chicken breast fillet
• 1 bundle sage
• 125 g Parma ham (thin slices)
• 600 g beef tenderloin (from the middle section)
• 80 g green olives (pitted)
• 12 dried tomatoes in oil
• 400 g fresh mini sausages
• 800 g mixed vegetables
• 1 l oil (for frying)
• 2 thin baguettes

Instructions

1. 1.

   Wash asparagus, peel the lower third, trim ends and cut into about 4 cm pieces. Cook asparagus in boiling salted water for about 10 minutes, drain, rinse with cold water and let drain. Cut chicken fillets into roughly 2 cm cubes. Place one sage leaf on each chicken cube, wrap tightly with ham and slice crosswise.

2. 2.

   First cut beef tenderloin across the grain into about 0.5 cm thick slices, then halve them crosswise. Pat asparagus, olives, tomatoes dry and alternately wrap them around the fillet rolls, then slice the rolls crosswise.

3. 3.

   Clean, wash, peel as needed and cut vegetables (except potatoes) into bite-sized pieces. For serving fill the fondue pot with oil and heat on the stove (it is hot enough when small bubbles rise from a wooden spoon handle held in the oil). Place the fondue pot on a warming stand and arrange all ingredients.

4. 4.

   For eating skewer the ingredients as desired or place them in a fondue basket. Cook in the hot oil.