🍽️ Colorful Vegetable Platter with Light Herb Sauce

Name: Colorful Vegetable Platter with Light Herb Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg white asparagus; 350 g young carrots (1 bunch); 250 g snow peas; 3 sprigs flat-leaf parsley; 3 sprigs chervil; 1 tsp salt; 1 tsp honey; 40 g butter; 0.5 lemon; 3 egg yolks; 0.5 tsp medium-hot mustard; 100 ml vegetable stock; 150 g yogurt (1.5% fat) (room temperature); white pepper

253 kcal · 30 min · 4 servings

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Ingredients

1 kg white asparagus
350 g young carrots (1 bunch)
250 g snow peas
3 sprigs flat-leaf parsley
3 sprigs chervil
1 tsp salt
1 tsp honey
40 g butter
0.5 lemon
3 egg yolks
0.5 tsp medium-hot mustard
100 ml vegetable stock
150 g yogurt (1.5% fat) (room temperature)
white pepper

Instructions

1. Wash the asparagus, peel it thoroughly, and cut off the woody ends generously. Tie the stalks together into 4 bundles with kitchen twine if you like.
2. Peel the carrots, wash them, and halve or quarter them lengthwise depending on their thickness. Trim and wash the snow peas.
3. Wash the parsley and chervil, shake them dry, and pick off the leaves. Finely chop them with a large knife, place them on a small plate, and set aside.
4. Bring plenty of water with salt, honey, and 10 g of butter to a boil in a large, wide pot. Add the asparagus and cook it covered for 10 minutes.
5. Add the carrots and cook for another 5 minutes. Then add the snow peas and cook everything for another 5 minutes.
6. Meanwhile, melt the remaining butter in a small pot and set it aside. Squeeze the lemon. Fill a wide pot about halfway with water. Heat the water until it steams but does not boil.
7. Place the egg yolk with mustard and vegetable stock in a bowl (a pot with a rounded bottom). Place the bowl over the hot water bath so that it does not touch the water.
8. Whisk the egg-mustard mixture with a whisk or the beaters of a hand mixer until it is creamy and light. Gradually stir in the room-temperature yogurt spoonful by spoonful, then the melted butter in a thin stream.
9. Stir in the chopped herbs with the whisk. Season with 1–2 teaspoons of lemon juice, salt, and pepper.
10. Remove the vegetables with a slotted spoon, let them drain, and arrange them on a platter. Serve the sauce with the asparagus.

Nutrition per serving

kcal: 253
Protein: 12 g · Fett/Fat: 14 g · Carbs: 20 g