Put a large pot of water on to boil. Salt the water and cook the pasta according to directions.

Meanwhile, remove the blocks of cheese from the oil and crumble them into smallish pieces. Chop the heads from the asparagus and finely slice the stems on an angle. Briefly saute the asparagus stems and heads in a little olive oil and a clove or two of crushed garlic if you like.

Drain the pasta, and tip into a large bowl. Toss through a large slug of really good olive oil. Add the asparagus, goats cheese, parmesan and pepper and stir through well. Serve immediately.

I know this is a bit specific on products, but if you *gasp* live outside Brisbane or god forbid Australia, you can no doubt find replacements. Meredith Dairy marinated goats cheese is soft, quite mild, and not salty. It's marinated in a jar in oil with peppercorns and thyme. Reginelle is an extruded pasta, about an inch long and half an inch thick, smooth on one long side with a double ruffle on the other. I've made this recipe with other sorts of pasta like orecchiette or shells of various sizes and that works well too.