This is another spring recipe. Fresh garlic you only get in spring. Asparagus you get now more often, but the little, best wild ones, only in spring and this is its season! Pork cheek (guanciale) is always in my fridge. I get into an existential crises if it is missing, same with spring onions as long as they are available.
I fry the spring onions with the guanciale and add fresh garling. the Asparagus are briefly boiled and then mixed under.
White or Rosé wine, but a good Grechetto will be the best choice.