So I finally found the video and tried it as a complete beginner.
Since the video wasn't meant to be a recipe, I had to...decrypt the recipe.
The result was a disaster.
I had to skip a few steps due to limitations.
I don't have a whipped cream dispenser (one that is supposed to mix air into the fondue). So I was just aiming for the basic taste. Which I think I got. But here's the problem:
I am very unfamiliar to making cheese soup or fondue. So, after making this, I searched the web and found a good site that I could learn from. There needs to be technique in melting cheese such as choosing types of cheese and controlled low heat process.
The right cheese to use for this recipe is comte cheese, which I believe is meltable, eventhough it's not in the table of the site I just searched. But it's counterpart is listed: Gruyère. Which is what I bought since I couldn't find comte cheese in the city (I think Grand Central's Murray's Cheese shop would have it).
1. So my "fondue" was a bit watery. I believe I also put too much milk.
2. I may have kept the temperature of the milk too high, causing some melted cheese to harden into rubbery globs.
3. I roasted (oven) my asparagus too long. Should be less than one cycle, to stay green. It turned yellowish. But I think using vinegar was a good catch from the video as they were prepping the asparagus, and the yellowish substances on top of the shoots are what I believe to be butter.
4. Basil dressing (puree) is satisfactory. (I use basil leaves, 4 cloves of garlics, and lemon juice). But I think I should puree it longer in the blender. Not liquid enough.
5. I didn't use gelatin for the fondue.
Conclusion, I think I need to first master fondue making. After which, then I am qualified to buy a cream dispenser. Is there an ancient way to put air into the cream?