Angela Hartnett's grilled asparagus with goat's cheese, mint and pine nuts recipe

Yes, our asparagus season is over (sob!), but even with imported stuff, this is a lovely starter. Serves four. 2 bunches asparagus Sea salt and black pepper 100ml olive oil, plus a bit extra 25ml red-wine vinegar ½ tsp Dijon mustard 100g goat's cheese, crumbled 100g fresh peas, blanched Fresh mint (chop it at the last minute, otherwise it'll go black) Grated zest of ½ lemon 1 handful mixed salad leaves 1 tsp pine nuts, toasted Cut the woody ends off the asparagus spears, season and rub with a little olive oil. Heat a ridged griddle pan (a normal cast-iron frying pan will do, if need be) and griddle the asparagus for three minutes. Transfer to a bowl, add the oil, vinegar and mustard, and mix. Add the remaining ingredients and mix gently, so as not to bruise the leaves. Serve on a large plate, so everyone can help themselves. Angela Hartnett is chef/patron of Murano , London W1. Her new book, A Taste Of Home, is published by Ebury at £25. To order a copy for £18.49, go to theguardian.com/ bookshop , or call 0330 333 6846. Fiona Beckett's drink match This dish is a shoo-in for sauvignon blanc, but try a lightly oaked one for a change, such as the gentle, aromatic Domaine Rives-Blanques Sauvageon 2009 Pays d'Oc (£12.25, Leon Stolarski ; £12.99, Cambridge Wine Merchants ; 13.5% abv).