- 1 red onion, finely chopped
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup currants
- 2 teaspoons honey
- 2 tablespoons red wine vinegar
- 2 bunches asparagus
- 100g soft goats' cheese
- extra virgin olive oil
Heat a film of olive oil in a frying pan and gently cook the red onion until just tender. Add the pine nuts and currants and then stir through honey and red wine vinegar, allow to cook for a minute or two. Remove the pan from the heat and set aside.
Bring a mediums sized saucepan of salted water to the boil. snap stems from the asparagus and cook for 5 minutes until the spears can almost be bent to touch tip to base without snapping. Once they are cooked then remove from heat and drain well.
Arrange asparagus on a plate, spoon over the pine nut mixture and then crumble with goats cheese. Drizzle with a little extra virgin olive oil and season with salt and pepper.
Serve alongside pan fried or roasted meats or as part of a shared plate meal.