Lukewarm asparagus salad marinated with Giacomo Casanova vinegar

Ingredients

1 kg of fresh asparagus
4 tbsp Giacomo Casanova vinegar
1 teaspoon mustard
2 tbsp olive oil
Salt & pepper
Violet flowers.
Alternatively: fresh basil

Preparation

Peel the asparagus and cook it al dente in salted water with 2 tbsp Giacomo Casanova vinegar. Drain the water and drape the asparagus nicely on a plate. Beat 2 tbsp Giacomo Casanova vinegar, mustard, olive oil, salt and pepper vigorously and spoonfuls over the warm asparagus. Decorate with fresh violet blossoms or the basil.