Wash the wild garlic and shake dry.
Peel the asparagus.
Cut the spears into 4cm lengths.
Cut the wild garlic into strips.
Heat the olive oil in a frying pan and saute the asparagus. Pour in 150ml water and simmer until the water has evaporated, stirring occasionally.
When the asparagus is tender, add the wild garlic and season with salt and pepper.
Season and serve.