►Add wild garlic, parsley, basil, tarragon, cheeses, pine nuts, and lemon juice to a food processor and pulse for a few seconds until smooth. (If using an immersion blender, add ingredients to a large bowl.) Slowly add olive oil to mixture with food processor on low speed until mixture is
smooth. Season with salt and pepper and refrigerate.
►Bring a pot of salted water to boil. Meanwhile, prepare an ice bath. Snap asparagus in half and discard lower halves. Boil asparagus for 2 minutes, then immediately transfer to ice bath.
►Warm a cast-iron grill pan over medium-high heat. Add cooked asparagus and bread and lightly char, about 2 to 3 minutes on each side.
►Place bread on plate, drizzle with olive oil, add asparagus, and top with burrata. Season with salt and pepper. Drizzle with wild garlic pesto.