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1
Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours. Then put them in the refrigerator until well chilled. These will keep covered a couple of weeks in the refrigerator. They are a bit addicting so make plenty.
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2
You may peel or not peel the asparagus. I leave that for you to decide. Once you have made up your mind, place the asparagus into a heavy saucepan. Choose a pan large enough to hold all the spears in a single layer. Otherwise work in batches.
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3
Add enough stock to come about halfway up sides of the spears. Add 2 tablespoons butter, and the bay leaf, and cook uncovered over medium heat about 8 minutes. Roll the spears around until spears are very tender and glazed.
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4
Remove the spears from the braising liquid and set aside on a plate. One of the joys of white asparagus is that it does not quickly discolor from cooking so there is no need to plunge into ice water as with green asparagus. But you can if you want to. If you have an audience in the kitchen (and well, who doesn't??) then please plunge away as dramatically as you can!
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5
Once the asparagus has cooled completely cover it and place it in the refrigerator until well chilled.
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6
When you are ready to plate this, toss a mild-tasting lettuce such as butter or Bibb with just enough walnut oil to make them glisten. Use the oil sparingly. It does not need to be mixed with vinegar or lemon juice. This salad has plenty of zip on it's own! Mound the dressed lettuce in the center of each salad plate.
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7
Stack a pile of 4 or 5 spears of white asparagus around or on top of the lettuce. Sprinkle a generous amount of crumbled goat cheese on top followed by plenty of the pickled rhubarb.
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8
Drizzle with some more of the walnut oil, just a few drops here and there for sparkle. Then add a good grind of black pepper over everything. Pucker up and enjoy!
