Asparagus with Melon

Derf's Note:

This asparagus is quite delicious!! Do not over cook!! For a change of pace, try it with cubed pear instead of the melon. Lemon can also be used instead of orange.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 lbs asparagus, tough ends snapped off
• 2 cups honeydew melon, in balls or cubes
• 4 ounces blue cheese, crumbled small
• 1/2 cup dry white wine
• 1 teaspoon hot mustard
• 1/2 orange, juice of
• salt and pepper
• 1/2 cup hazelnuts, chopped

Directions:

1. 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.
2. Add melon balls and crumbled blue cheese.
3. Evenly mix the melon balls and cheese among, under, over and around the asparagus.
4. In a small bowl, combine the wine, mustard, orange juice and salt and pepper.
5. Mix and pour over the asparagus and melon.
6. Sprinkle the hazelnuts evenly over the top.
7. Bake at 350f degrees for about 15 to 20 minutes or until the asparagus is tender crisp, longer if you like your asparagus soft.

Reviews

[chia]

ok, i was intriqued by the ingredients but they never really came together- the asparagus was very undercooked while the blue cheese just melted into the sauce at the bottom of the pan. i cooked the asparagus 10 minutes more, it was still al dente and the sauce was very thin. i think this would have worked alot better if the asparagus was blanched first. also, the honeydew released liquid to the marinade which i made following the direction. but i have to say this is one of the most creative dishes i have ever tried and i'm going to try it again with some refinements