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.