For the salad, preheat the oven to 400 degrees Fahrenheit. Toss the asparagus with 2 teaspoons olive oil and black pepper and spread them out in an even layer on a baking sheet. Roast until the asparagus have deepened in color and wrinkled slightly, about 15 to 20 minutes. Remove and allow to cool completely.

Prepare the chick'n strips by sautéing them in 1 tablespoon of olive oil over medium high heat until cooked through and lightly golden on both sides, about 8 minutes. Remove from the pan and set aside to cool.

Whisk together the sherry vinegar, salt, sugar, black pepper, dill, and remaining tablespoon olive oil to make the salad dressing. Toss together the roasted asparagus, chick'n strips, snap peas, and micro greens until combined. Right before serving, add the dressing and toss to coat.

For the sliders, preheat the oven to 425 degrees Fahreheit. Melt the butter with the olive oil in a medium frying pan over medium heat. Add the sliced green onions and sauté until completely softened and barely turning light gold around the edges, breaking the rings apart with the end of your spoon as they cook, about 8 minutes. Add the grapes, rhubarb, pine nuts, and sherry vinegar and sautee until the rhubarb is nearly disintegrated, the grapes have turned mushy and soft, and the onions are deeply golden, about 15 minutes, stirring every few minutes. Remove from heat and stir in the pinch of salt, then set it aside.

While the onion mixture is cooking, place the chick'n patties on a baking sheet and roast for 15 minutes, adding the buns during the last 3 minutes of cooking. Remove and place 1 tablespoon of sheep's cheese on the bottom bun, then place the patty on top, then another tablespoon of sheep's cheese, and then a heaping tablespoon or two of the caramelized green onion spread. Cap with the top bun and repeat with the remaining sliders. Serve immediately alongside the salad.