In a medium bowl, combine walnuts, goat cheese and parsley.

 

Lay 4 slices of prosciutto on a cutting board, slightly overlapping each slice, to form a square shaped layer.

 

Spread half of the walnut mixture evenly across the centre of prosciutto square. Lay 5 to 8 asparagus spears (horizontally) over the mixture and top with 9 strips of red pepper. Carefully pick up the prosciutto ends closest to you and roll firmly into a sushi shaped roll. Repeat these steps with the remaining ingredients.

 

To serve, slice each roll evenly into 8 pieces.