Peel the lower end of the asparagus and cut off approx. 2 cm from the end. Wash the asparagus and pat dry.
Sauté the onion and some lemon zest in a coated pan in butter until translucent, then add the asparagus and wild garlic. Fry everything for about 5 minutes, turning constantly. Add the vegetable stock and a pinch of sugar and simmer for another 5 minutes over medium heat. Then season with salt and pepper.
If you like, you can add a little butter over the asparagus. It also tastes good with a little grated Parmesan, depending on what you want to eat it with.