Wash the asparagus and cut off the woody ends. Cut off the asparagus tips (approx. 5 cm). Cut the asparagus spears into pieces about 3 cm long. Wash the meat with cold water, dab dry and cut into strips.
Heat 2 tablespoons of oil in a frying pan. Fry the meat in 2 portions while turning. Season with salt and pepper and remove. Put 1 tablespoon of oil in the same pan. Fry the asparagus tips for approx. 3 minutes, turning them well. Take out. Add 1 more tbsp. oil to the pan and fry the asparagus pieces for approx. 3 minutes, also turning them. Season with salt and pepper and dust with flour. Add butter and sauté briefly while stirring, then gradually deglaze with vegetable stock and milk. Let the sauce simmer for about 5 minutes. Stir in cream cheese and season to taste again.
Cook the peas in plenty of salted water for about 2 minutes. Drain and rinse with cold water. Drain well. Clean, wash, shake dry and chop finely, except for a few leaves.
Coarsely grate 50 g cheese. Mix wild garlic into the creamy asparagus vegetables. Place 1/3 of the asparagus vegetables in a greased ovenproof dish (approx. 20 x 30 cm) and spread on the bottom. Add 1/3 of the peas and meat. Cover with approx. 6 slices of cheese. Put about 4 lasagne plates on top. Lay the remaining ingredients on top as well, then finish with asparagus vegetables. Put the asparagus tips on the last layer of asparagus vegetables.
Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes until golden brown. Cover the lasagne with foil after approx. 20 minutes.