White asparagus with bean dip

Ingredients

• 50 g rolled oats (gluten-free)
• 20 g pine nuts
• 20 g sunflower seeds
• 4 tbsp olive oil
• 1 tsp thyme leaf
• 1 ¾ tsp salt
• 2 tins cannellini beans (approx. 400 g each), rinsed and drained
• ½ lemon
• 1 bunch basil
• 20 g wild garlic
• 20 g rocket
• 1 dl water
• ½ dl olive oil
• 500 g white asparagus