Talulla's Asparagus Salad

For the asparagus:

Step 1

Start with the asparagus and cook it on high heat. It doesn’t matter if it’s on the grill or in a cast iron pan. High heat will ensure caramelization while retaining some of that snap that we all love for the asparagus. It shouldn’t take more than 5 minutes or so depending on the size of the asparagus that you’re using.

Step 2

Take off the heat and reserve.

For the pickles:

Step 3

Thinly slice the green almonds (if using) and shallots. Keep them separate from one another.

Step 4

Sprinkle a little salt over each.

Step 5

Bring the water, vinegar and sugar to a boil.

Step 6

Pour enough pickling liquid over the almonds and shallots to cover.

Step 7

Reserve and let cool.

For the sauce:

Step 8

Place buttermilk in blender with sorrel and turn to high speed until the buttermilk mixture is bright green and smooth.

Step 9

Turn the blender down to medium speed and slowly drizzle in the Olive Oil.

Step 10

Season to taste and reserve.

For the crumble:

Step 11

Place all dry ingredients in a bowl and toss to combine.

Step 12

Add soft butter and work it into the dry ingredient mixture until it starts to become clumpy.

Step 13

Bake mixture at 350 degrees until golden brown. Usually it’s about 8-12 minutes depending on the strength of the oven.

Step 14

After it’s cool, either chop finely or place in food processor to achieve a powdery consistency and reserve.

To assemble:

Step 15

Lay the asparagus on serving plate and sprinkle with sea salt.

Step 16

Spoon over some of the sorrel sauce.

Step 17

Gently arrange pickled almonds (if using) and shallots on top of the asparagus.

Step 18

Sprinkle Crumble in a diagonal line across the asparagus.

Step 19

Finish with wild onions or chives flowers and serve.