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A Simple Spring Recipe with Wild Garlic and Asparagus
If you’re looking for a spring recipe that feels as fresh and vibrant as the season itself, this wild garlic pasta with asparagus is the one. It’s simple, full of flavor, and makes the most of seasonal ingredients that only come around once a year. The wild garlic brings a bright green depth to the sauce, while the asparagus adds that sweet, grassy bite we all crave in early spring. Together, they make something that tastes like a sunny afternoon in the kitchen.
Wild garlic is one of spring’s quiet stars. You’ll often find it carpeting the forest floor or growing along streams and shaded paths, especially once the weather starts to warm. Its leaves are soft and pointed, with a clean green color and a garlicky scent that fills the air when you brush past it. Later in the season, small white flowers bloom above the leaves like delicate stars. You might hear it called ramsons, bear’s garlic, or Allium ursinum, but no matter the name, it’s unmistakable once you know it.
Its taste is like a gentle cousin of garlic. Still garlicky, but milder and fresher. Think of a cross between chives and garlic, with a soft pungency that melts into sauces and soups beautifully. It’s also packed with vitamin C and iron and has long been praised for its antibacterial and anti-inflammatory benefits. It’s the kind of ingredient that does your body good while tasting like a treat.
You can sometimes buy wild garlic at the market (often at a very expensive price), but foraging it yourself is a joy if you live near the right kind of landscape. Just remember to be safe. It’s easy to confuse wild garlic with poisonous plants like lily of the valley or autumn crocus. The easiest way to check is by smell. Break a leaf and sniff. If it doesn’t smell garlicky, leave it. And always check your local guidelines, as some areas have rules in place to protect wild plants.
Wild garlic. Always break a leaf and check that it smells like garlic before picking it.
Asparagus Tips and Stock Advice
Before cooking the asparagus, make sure to snap off the woody ends. The bottom part of the stalk tends to be fibrous and tough. You don’t need a knife. Just hold each stalk near the base and bend it gently until it snaps naturally. It will break right where the tender part ends and the stringy part begins, which makes it an easy and satisfying prep step.
To build the base of the sauce, I always use stock. Some recipes might call for pasta water or cream alone, but stock gives it that extra layer of richness and depth. Homemade stock is always my go-to. It has a fuller flavor, more nutrients, and no artificial additives. You can control the taste entirely. Roast the bones first for a darker broth or keep it light with leftover trimmings. If you’re curious how I make a chicken stock that is perfect for this recipe, below is a video that walks you through the process.
Making your own stock is also a beautiful way to use up scraps and reduce waste. Once you get into the rhythm of making your own stock, it becomes second nature. And once you taste the difference, you won’t want to go back.
The Cheese, the Skillet, and the Finishing Touches
I love using Pecorino Romano in this pasta. It has a salty, sharp flavor that complements the wild garlic without overpowering it. It’s a little more assertive than Parmigiano Reggiano, with a slightly drier texture and a beautiful tang. If you don’t have Pecorino on hand, aged Parmigiano Reggiano or even Grana Padano are great options. Just avoid pre-grated cheese if you can. Freshly grated will always melt more smoothly into the sauce and bring out the best flavor.
I like to make this whole dish in a cast iron skillet. The heat stays steady and you can build layers of flavor in the pan without anything burning. It also makes it easy to go from stovetop to table, which is always a bonus. If you’re looking for a good one to invest in, I really like this one.
When serving, I often finish the pasta with a drizzle of wild garlic oil. It adds that little extra something. More color, more aroma, and a velvety richness that ties everything together. If you’re interested in making wild garlic staples like oil, mayo, and pesto, I’ve got a full post (and video!) on how to do just that. They’re versatile, easy, and great to keep in the fridge through spring.
This pasta is one of those dishes that makes the most of spring’s best produce without needing a lot of fuss. It’s creamy but not heavy, full of fresh flavor, and comes together in under an hour. You can use whatever pasta shape you like. Long strands like linguine or tagliatelle work beautifully, but short pasta like fusilli or rigatoni are just as satisfying. It’s flexible, forgiving, and really, really good.
Serve it on a quiet evening when the light is soft and the windows are open, or make it for lunch on a slow weekend when you want something cozy but fresh. However you enjoy it, I hope it brings that soft spring joy into your kitchen.
If you’re looking for a spring recipe that feels as fresh and vibrant as the season itself, this wild garlic pasta with asparagus is the one. It’s simple, full of flavor, and makes the most of seasonal ingredients that only come around once a year.
Total Time:30 minutes
Yield:3–4 portions 1x
Ingredients
Scale
2 shallots, chopped
250 g (9 oz) asparagus, woody ends removed, cut into 3 cm (1 ¼ inch) pieces
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