• 1kg 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 tsp hot mustard
  • 1/2 lemon juice
  • Salt and pepper to taste
  • 1/2 cup hazelnuts, chopped

Author of this recipe

Des Chapman

Des Chapman

Grower / producer

At Rocky Ponds Produce we produce a range of melons: rockmelons, green honeydew and yellow honeydew and Piel de Sapo melons, as well as yellow, green and red capsicums and pumpkins. Our family... Read more

If you want something really different for that special occasion, this recipe will not let you down.

Total votes: 595


  • Arrange the asparagus in a casserole dish so that half of the heads are at one end and the other half at the other end. The bottom of the asparagus can overlap in the middle. 
  • Add melon balls and crumbled blue cheese to the dish.
  • 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°C for about 15 to 20 minutes or until the asparagus is tender crisp. Cook for nger if you like your asparagus soft.

Tips from the author

Serves 4 as a starter

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