Wash and trim the asparagus.

Use the woody asparagus ends to make broth, slice the stalks into rounds and halve the tips.

Finely chop the shallot and set everything aside.

Pound or blend the wild garlic, parsley, pistachios, salt, grated Parmesan and olive oil into a bright pesto.

Gently sauté the shallot and asparagus rounds in olive oil and butter in a saucepan.

Add the orzo and stir it well.

Deglaze with the white wine, stirring until it has evaporated.

Add the broth one ladle at a time, stirring continuously.

Season the orzo.

When the orzo is perfectly cooked, turn off the heat and add the asparagus tips and pesto.

Grate Parmesan into the saucepan and combine everything.

Serve in shallow plates.