2 bunches asparagus
Sea salt and black pepper
100ml olive oil, plus a bit extra
25ml red-wine vinegar
½ tsp Dijon mustard
100g 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.