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.