Bring a medium size pot with salted water to the boil. Add the asparagus, simmer for 1-2 minutes, until vibrant green and al dente. Place into a bowl with icy cold water to stop the cooking process. Drain and pat dry.  

Place a large frying pan with 1 tsp of olive oil over medium-high heat, add the prosciutto and cook for 30 seconds on each side until golden and crispy. Set aside on top of paper towels to cool.  

Place the frying pan back over medium heat. Drizzle with a little oil, then add ¼ cup of the hazelnuts, the butter and maple syrup. Cook, stirring, for 1-2 minutes, until browned and sticky. Place on a plate to cool. Once cool roughly chop them with a knife and set aside. 

To make the Rocket Pesto: In a blender, add the remaining olive oil, basil, rocket, remaining hazelnuts, the lemon juice, garlic, salt and pepper. Blitz until combined. 

Spread the Rocket Pesto onto a serving plate. Toss the asparagus with the remaining pesto and place on the plate. Crumble over the crispy prosciutto, goat’s cheese and caramelised hazelnuts.