Tired of the basic, one-dimensional asparagus side-dish? Tallula chef-owner Conor Dennehy shares an inspirational preparation of the classic spring veg, and it’s all cheffed up with sorrel, diced green almonds and a rye crumb topping. Don’t worry if that’s above your culinary paygrade — Dennehy’s recipe will be your guide to a light and seasonal dish that’s packed with flavor.
Asparagus Salad from Talulla’s Conor Dennehy
Details
Ingredients
- 1 bunch asparagus
- sea salt for finishing
- wild onion or chive flowers for finishing
- 1 cup green almonds
- 3 shallots
- 2 cups rice wine vinegar
- 2 cups granulated sugar
- 2 cups water
- salt as needed
- 1 cup buttermilk
- 1 bushel sorrel
- 3 ounces extra virgin olive oil
- salt to taste
- 1/4 cup rye flour
- 1/4 cup all purpose flour
- 3 ounces soft butter
- 2 tablespoons molasses
- 1 tablespoon caraway seeds
- 1 teaspoon kosher salt
Directions
- 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.
- Pull off the heat and reserve.
- Thinly slice the green almonds and shallots. Keep them separate from one another.
- Sprinkle a little salt over each.
- Bring the water, vinegar and sugar to a boil.
- Pour enough pickling liquid over the almonds and shallots to cover.
- Reserve and let cool.
- Place buttermilk in blender with sorrel and turn to high speed until the buttermilk mixture is bright green and smooth.
- Turn the blender down to medium speed and slowly drizzle in the Olive Oil.
- Season to taste and reserve.
- Place all dry ingredients in a bowl and toss to combine.
- Add soft butter and work it into the dry ingredient mixture until it starts to become clumpy.
- Bake mixture at 350 degrees until golden brown. Usually it’s about 8-12 minutes depending on the strength of the oven.
- After it’s cool, either chop finely or place in food processor to achieve a powdery consistency and reserve.
- Lay the asparagus on serving plate and sprinkle with sea salt.
- Spoon over some of the sorrel sauce.
- Gently arrange pickled almonds and shallots on top of the asparagus.
- Sprinkle Crumble in a diagonal line across the asparagus.
- Finish with wild onions or chives flowers and serve.