The new Viognier with asparagus and a ramson vinaigrette

I always cook the asparagus in my wok and without additional water. That way it stays really aromatic and cooks in it's own juice.
Peel white or green asparagus and cut it into pieces of about 5 cm.
Heat olive oil in your wok and slowly braise while stirring steadily. The asparagus should not turn brown.
Add fleur de sel, put the lid on and lower the heat. Have a peek after about 7 minutes. The asparagus should be firm to the bite. If it's not ready yet, turn up the heat a bit once more.
For the ramson vinaigrette mix oliveoil and lemon juice, add salt and pepper and a bit of mustard. Use an immersion blender to mix well. Cut five to six ramson leaves into small pieces and add to the mix, using the blender.
That's it! Serve with La Grange Viognier for a perfect summer day!