Created by ForeverMama on May 10, 2021
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.
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.
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.
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.
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.