Colorful Vegetable Platter

Ingredients

• 1 kg white asparagus
• 350 g young carrots (1 bundle)
• 250 g Sugar snap peas
• 3 stems flat-leaf parsley
• 3 stems chervil
• 1 tsp salt
• 1 tsp Honey
• 40 g Butter
• ½ lemon
• 3 egg yolks
• ½ tsp medium-hot mustard
• 100 ml vegetable stock
• 150 g yogurt (1.5 % fat) (room‑warm)
• white pepper

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and cut off the woody ends generously. Bundle the spears into four groups with kitchen twine if desired.

2. 2.

   Peel, wash, and halve or quarter the carrots according to their thickness. Wash the sugar snap peas.

3. 3.

   Rinse parsley and chervil, shake dry, and pluck the leaves. Finely chop them with a large knife, place on a small plate, and set aside.

4. 4.

   In a large wide pot bring plenty of water to a boil with salt, honey, and 10 g butter. Add the asparagus, cover, and cook for 10 minutes.

5. 5.

   Add the carrots and cook for another 5 minutes. Then add the sugar snap peas and continue cooking for 5 more minutes.

6. 6.

   Meanwhile melt the remaining butter in a small pot and set aside. Squeeze the lemon. Fill about half of a wide pot with water. Heat until it steams but does not boil.

7. 7.

   Place the egg yolks, mustard, and vegetable stock in a double boiler (a pot with a round bottom). Set this pot over the hot water bath so that it does not touch the water.

8. 8.

   Whisk the egg‑mustard mixture with a whisk or hand mixer until creamy and pale. Gradually fold in the room‑warm yogurt by spoonfuls, then slowly drizzle in the melted butter while continuing to whisk.

9. 9.

   Stir in the chopped herbs with the whisk. Season with 1–2 tsp lemon juice, salt, and pepper to taste.

10. 10.

    Remove the vegetables with a slotted spoon, let them drain, and arrange on a platter. Serve the sauce alongside the asparagus plate.