Scale

2 shallots, chopped

250 g (9 oz) asparagus, woody ends removed, cut into 3 cm (1 ¼ inch) pieces

2 tbsp olive oil

1 l (about 4 ¼ cups) wild garlic, roughly chopped, stalks removed

2 dl (¾ cup + 1 tbsp) reduced stock (e.g., chicken or vegetable)

4 dl (1 ⅔ cups) heavy cream

½ lemon, grated zest

30 g (1 oz) Pecorino Romano, grated

Salt, to taste

To Serve

Pasta of your choice

Roasted hazelnuts, lightly crushed

Pecorino Romano, grated

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Sauté the chopped shallots in olive oil over medium heat until they begin to soften.
Add the asparagus and cook for a few more minutes until slightly tender.
Pour in the stock and let simmer for a few minutes.
Add the heavy cream and let simmer until the sauce thickens to your preferred consistency. Season with salt to taste.
Grate in the lemon zest and stir in the wild garlic and Pecorino Romano. Let simmer for about a minute until the wild garlic wilts.
Mix the sauce with cooked pasta.
Plate the pasta and garnish with roasted hazelnuts, extra grated Pecorino, and a touch more lemon zest if desired. Enjoy!