Preheat the oven to 180°C/gas mark 4

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

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

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

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

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

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