Ingredients:

Wild garlic pesto:

• 2 bunches of fresh wild garlic
• 2 tbsp pine nuts
• 50g Parmesan
• 100 ml olive oil
• 1 tsp pepper
• 1/2 tsp salt

Wash and clean the wild garlic well, then chop finely with a knife. Crush about half the weight of the wild garlic in pine nuts in a mortar. Finely grate the same amount of Parmesan cheese.

Put everything in a bowl and cover with olive oil. Mix the mixture with a blender. Leave to stand at room temperature for two to three hours. Season with black pepper and salt.

Further ingredients:

• Pasta
• Asparagus, white and green
• blueberries
• spring onions
• Parmesan
• Wild cabbage

Cook pasta as needed. Peel the white asparagus, wash the green asparagus and cook both types briefly so that the asparagus stays crisp.

Mix the pasta and pesto together and serve with the asparagus. Add the parmesan, spring onions, blueberries and wild cabbage and serve.