Cook the potatoes in salted water. Let cool down a little, peel and cut into 3-4 equal pieces. Toast the pine nuts in a pan without oil, turning. Peel the asparagus on the lower third, cut off the woody ends and cut the asparagus stalks into approx. 4 cm pieces.
Cook the asparagus in a little boiling water for about 4 minutes, rinse and drain well. Cut the olive meat from the stone and finely chop it. Cut the wild garlic into small pieces. Put the pine nuts, 25 g parmesan, lemon zest and 4 tablespoons olive oil in a blender. Peel and squeeze the garlic.
Puree the ingredients finely. Mix in the sour cream and season with salt and pepper. Fry the potatoes and asparagus in the remaining olive oil over a high heat while turning until golden brown. Salt and pepper, mix in 3-4 tablespoons of wild garlic pesto and the chopped olives. Arrange the whole thing on a platter, sprinkle with the rest of the parmesan and serve with the rest of the wild garlic pesto.