Ingredients:
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 oranges, juice of
salt and pepper
1/2 cup hazelnuts, chopped
Directions:
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, orange juice and salt and pepper.
Mix and pour over the asparagus and melon.
Sprinkle the hazelnuts evenly over the top.
Bake at 350f degrees for about 15 to 20 minutes or until the asparagus is tender crisp, longer if you like your asparagus soft.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.