Finely chop up the pine nuts and wild garlic on a chopping board. Add into a bowl and mix in the olive oil and salt.
With a potato peeler peel the asparagus into noodles. Bring some water to a boil and quickly blanche the asparagus in the boiling water, then add them to the wild garlic pesto. Also add the sliced strawberries and combine. Serve immediately.
Recipe by at https://fannythefoodie.com/2017/04/30/wild-garlic-asparagus-salad-the-day-i-finally-tried-white-asparagus/