Pre-heat the oven to 180º.

Line a baking tray with baking paper, and put in two teaspoons of the freshly grated parmesan into a 3" chef's ring (you can do this by hand if you don't have any small rings). Spread the parmesan evenly over the surface.  Repeat until you have 8 circles of parmesan, leave a good gap between each circle.  Put them in the oven for 8 minutes.

Keep your eye on the parmesan circles, don't let them colour like this….

…they will taste burnt! I had to do a whole new batch! They need to retain the original colour of the parmesan - they may look uncooked, but don't let them fool you!

When they are ready, use a spatula to gently lift them off of the sheet and place them on a rolling pin to curl them.  At this stage they are still soft, work quickly.

While they cool, put the asparagus in to a med-hot pan (no oil).  I like to use a griddle so that you get the sear lines. Cook for about 5 mins until soft.

In a small bowl, mix together the tomato puree and lemon juice until combined.

In another bowl mix together the goats cheese with a good sprinkling of cracked black pepper.

Now time to put in all together!

First place a small dollop (you really don't need much!) of the tomato sauce on to the middle of each crisp and spread with the back of a teaspoon. Next cut the asparagus in half lengthways, and then in half again. Lay two strips onto the top of the tomato sauce. Using two table spoons, take a small scoop of goats cheese and style into a quenelle (mine are far from perfect!) and place on top of the asparagus.  Finish with a few thin slices of spring onion - I used the greener parts of the onion so they are not an overpowering taste.