Step 1

Preheat the oven to 180°C/gas mark 4

Step 2

To begin, make the spring onion and hazelnut pesto. Top and tail the spring onions and cut into 1cm lengths. Drizzle with 1 tbsp of olive oil, season with a pinch of sea salt and roast for 8 minutes

Step 3

Allow the spring onions to cool slightly before mixing with the chopped hazelnuts, finely chopped parsley, cider vinegar, lemon juice, olive oil and seasoning

Step 4

To make the white bean hummus, purée the cannellini beans, wild garlic leaves, olive oil, tahini, lemon juice, cumin and seasoning until you have a smooth hummus

Step 5

When you're ready to cook, cut the tough woody root end from each asparagus spear. Heat 1 tablespoon of olive oil in a large frying pan. Once hot, add the asparagus – they should sizzle immediately. You may need to do this in two batches. Season with sea salt

Step 6

Cook for 2–4 minutes only, depending on thickness, to char the exterior of the asparagus yet retain a good texture. Add the chopped thyme for the final 15 seconds of cooking, then transfer the spears onto a square of kitchen roll to cool slightly before serving

Step 7

Spoon some hummus onto each plate, followed by 4 asparagus spears and a generous dollop and drizzle of the roasted spring onion pesto. Garnish with some baby leaves and wild garlic flowers and serve immediately