buttermilk dressing:
1 medium clove garlic
scant teaspoon fine grain sea salt
1 cup / 240 ml buttermilk
1/4 cup / 60 ml good-quality white wine vinegar
1/4 cup / 60 ml extra virgin olive oil

1 bunch of asparagus, trimmed and cut into 1-Inch segments
1 large handful of cooked posole / hominy (see head notes)
a big handful of chopped cilantro
a big handful of sprouts (I used radish sprouts here)