White Asparagus Salad With Goat Cheese And Pickled Rhubarb

By Food52
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4 rhubarb stalks, sliced thinly (about 1/3 inch)

1 cup sugar

1 cup apple cider vinegar

1 teaspoon salt

1 1/2 pound very thick white asparagus

1 1/2 cup chicken stock, approximately

2 tablespoons unsalted butter

1 bay leaf

walnut oil, to taste

4 cups butter or Bibb lettuce, washed and torn into bite size pieces

5 ounces goat cheese, crumbled

some of the pickled rhubarb (as much as you can handle)

black pepper, to taste

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