- 1 Kg asparagus, tough ends snapped off
- 2 cups gold honeydew (or canary) melon, in balls or cubes
- 115g blue cheese, crumbled small
- 1/2 cup dry white wine
- 1 teaspoon hot mustard
- 1/2 lemon juice
- Salt and pepper to taste
- 1/2 cup hazelnuts, chopped
Arrange asparagus in a casserole so that half of the heads are at one end and the other half at the other end and the ends overlap slightly in the middle.
Add melon balls and crumbled blue cheese.
Evenly mix the melon balls and cheese among, under, over, and around the asparagus.
In a small bowl, combine the wine, mustard, lemon juice and salt and pepper.
Mix and pour over the asparagus and melon.
Sprinkle the hazelnuts evenly over the top.
Bake at 180 degrees C (350F) for about 15 to 20 minutes or until the asparagus is tender crisp. Longer if you like your asparagus soft.
Serves 4 as a starter