Asparagus Panzanella
Ingredients
- 1/3 cup/80 ml buttermilk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2-3 scallions, thinly sliced
- fine grain sea salt
- 1 bunch of asparagus
- 2 tablespoons unsalted butter
- 1 large handful of torn bread
- 2-3 tablespoons toasted sesame seeds
- edible herb flowers (optional)
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