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1
Place a large saucepan of heavily salted water over high heat.
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2
In another large saucepan, combine sugar with 3/4 cup water.
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3
Place over medium-low heat, and stir until sugar is dissolved.
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4
Add wine, rhubarb juice or grenadine, and peppercorns.
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5
Bring to a simmer, and add rhubarb.
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6
Simmer until rhubarb is cooked through but not soft, about 5 minutes.
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7
Drain, rinse to remove peppercorns, and drain again.
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8
Fill a bowl with ice water.
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9
Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes.
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10
Immediately transfer asparagus to ice water.
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11
When asparagus is chilled, drain well, and refrigerate.
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12
In a small bowl, whisk together lemon juice and mustard.
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13
Whisk in olive oil to make a smooth vinaigrette.
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14
Place salad greens and herb mixture in a large serving bowl.
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15
Season to taste with salt and pepper.
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16
Slice rhubarb vertically into long, thin strips, and set aside.
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17
Slice each asparagus stalk into 3-inch pieces, and set aside.
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18
To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates.
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19
Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.
