pickled onions

Combine the cider vinegar, salt, caster sugar in a small bowl and stir to dissolve the sugar.
Add the finely sliced red onion and set aside for at least 30 minutes, the longer the better.
The onions should turn bright pink and soften.

ajo blanco (needs chilling)

Place the blanched almonds and cold water in a high-powered blender and blend for several minutes until completely smooth.
Add the 2 raw garlic cloves, cider vinegar and extra virgin olive oil and blend again until the sauce is silky and creamy.
Season well with salt, then refrigerate for at least 30 minutes.
Taste again once cold and adjust the seasoning - the sauce will thicken as it chills and the flavours will settle.

black garlic dressing

Crush the black garlic cloves to a smooth paste using a pestle and mortar or the back of a knife.
Whisk in 3 tablespoons extra virgin olive oil and 1 tablespoon of lemon juice until emulsified.
Season generously with salty and pepper and set aside at room temperature.

toasted almonds

Heat a dry frying pan over a medium heat.
Add the blanched almonds, stirring regularly, until golden and fragrant.
Tip onto a plate to cool.

asparagus

Heat a cast iron skillet or griddle pan until smoking hot.
Toss the prepped asparagus in a little olive oil and salt.
Grill in a single layer - in patches if needed - for around 3-4 minutes, turning once to get good char marks.

serve

Spoon a generous pool of cold ajo blanco onto each plate.
Lay the warm asparagus spears on top and drizzle over the black garlic dressing.
Finish with a handful of mustard leaves, a few drained pickled onions and a scattering of chopped, toasted almonds.
Serve immediately.