Combine the bay leaf, peppercorn blend, fennel seed, red pepper flakes, coriander seed, rice wine vinegar, and kosher salt in a saucepan. Bring to a simmer over medium heat until the salt dissolves completely. Pack the asparagus tightly into a large glass jar with the jalapeño and sliced green garlic. Pour the hot pickling liquid over the asparagus until fully submerged. Seal and refrigerate overnight before using.

Preheat the oven to 400°F. Toss the reserved asparagus bottoms and chopped spring onion tops with olive oil and salt on a sheet tray. Roast for 20 to 25 minutes until fully softened, lightly caramelized, and sweet smelling.

Place the halved spring onion bulbs cut-side down into a hot skillet with olive oil. Press with a heavy pan or weight and transfer to the oven. Cook until deeply charred and softened. Flip briefly to finish cooking through, then set aside.

Add the roasted asparagus bottoms and spring onion tops to a blender with the stock, spinach, and butter. Blend until completely smooth, bright green, and silky. Season with salt to taste.

Combine the asparagus puree and ricotta in a mixing bowl. Whisk until smooth, airy, and fully incorporated. Taste and adjust seasoning if needed.

Toast the sourdough bread in olive oil until deeply golden brown and crisp around the edges.

In a small bowl, toss together the chopped pickled asparagus, chopped charred spring onion, and a drizzle of olive oil.

Spread the whipped asparagus ricotta generously onto the toasted sourdough. Spoon the pickled asparagus mixture over the top. Finish with flaky salt and extra virgin olive oil before serving.