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.
Details
ca. 10 Minutes
Vorspeise
Easy
