Ingredients

• 2 ounces butter
• 2 ounces flour
• 1 cup milk, scalded
• Pinch nutmeg
• 1 tablespoon truffle oil
• 3 ounces shredded white cheese (cheddar for example)
• 1-ounce grated Parmesan cheese
• Salt and pepper to taste
• 1 bunch chives, chopped
• Slivers of fresh truffles (if available)
• 6 baby artichokes
• 2 baby bok choy
• 1/2 pound white asparagus (substitute green if white is unavailable)
• 1 bunch baby carrots
• 1/4 pound haricots verts
• 1 red pepper, julienned
• 10 yellow pear tomatoes

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Instructions

1. Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles.
2. SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.