Preheat the oven to 355°F.

Trim the asparagus by snapping off and discarding the hard, woody end. Use a vegetable peeler to shave off the bottom half. You should yield approximately 5.6 oz trimmed weight.

Bring a large pan of salted water to the boil and boil the asparagus for 2 minutes only. If your asparagus is thinner, you may need to only boil for 90 seconds.

Drain in a colander and place on a plate lined with kitchen paper to absorb excess moisture.

Wrap a small piece of goat’s cheese around the asparagus, using one half of a slice of prosciutto to wrap it securely, as pictured. Repeat the process until all 12 have been made.

Place them carefully onto a baking sheet lined with parchment paper and use a pastry brush to lightly brush olive oil over the whole lot.

Bake in the oven for 8-10 minutes and serve with a generous crack of black pepper! Delicious!