Wash the asparagus, peel the lower third and cut approx. 2 cm from the end of the asparagus stalks. Wash the leek and spring onions and cut into rings. Squeeze the clementines.

Put these ingredients in a baking dish. Add the white wine, butter, agave syrup and pine nuts. Salt and pepper.

Bake in a preheated oven at 200 ° for about 35 minutes.

Top each slice of Parma ham (the ham should not be sliced ​​too thinly) with two wild garlic leaves. Put the goat cream cheese on the wild garlic leaves. Pour over some pepper and olive oil.

First roll the cheese in the wild garlic leaves, then shape into rolls with the Parma ham. Pin each with a toothpick and set aside.

Reduce the heat to 150 ° and add the ham rolls to the asparagus. Bake for 10 minutes.

Serve the asparagus with the ham rolls and drizzle with a little olive oil.