Rinse the asparagus and snap off the woody ends. Cut them into pieces about 2–3 cm long (roughly 1 inch). Heat 1 tablespoon of olive oil in a pan and sauté the asparagus over medium-high heat for 4–6 minutes, until they’re lightly browned but still crisp. Sprinkle with a little salt and set aside.

Pour the vegetable broth into a small saucepan, cover with a lid, and heat it up. Keep it warm throughout the cooking process.

Rinse the wild garlic thoroughly and blend it with a small amount of the warm broth. Set aside.

In a large pot, heat 1 tablespoon of olive oil or butter. Sauté the chopped onion over medium heat for a few minutes until soft and translucent, without letting it brown.

Add the risotto rice and stir for about 1 minute, until the grains become slightly translucent around the edges.

Pour in the white wine and let it cook off while stirring.

Add about 100 ml (⅓ cup) of the warm broth at a time, stirring regularly. Once the liquid is nearly absorbed, add the next portion. Continue this process for about 25 minutes, until the rice is tender but still has a slight bite.

When the risotto is nearly done, stir in the blended wild garlic purée. Let it heat through for 1–2 minutes.

Remove the pot from the heat and stir in the butter and parmesan. Season with salt and freshly ground pepper to taste.

Gently mix in the sautéed asparagus or arrange it on top before serving. Garnish with fresh wild garlic flowers, if you have them on hand.