- Cooking at the table
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01. April 2014
For the sauce mix together the egg yolk, mustard and lemon juice. Then add the oil drop by drop, then pouring in a constant stream whilst stirring continuously, beating it to a light and airy mayonnaise. Fold in the yoghurt and season the sauce with salt and pepper.
Chop the basil leaves very finely and stir into the sauce. Perfume with pumpkin seed oil or nut oil, and chill until ready to serve.
Peel the asparagus stalks generously and cut off the hard ends to the stalks. Trim the romanesco broccoli and divide into rosettes.
Leave a small tuft of greenery in place on the carrots. Brush the carrots and potatoes carefully under running water. Young carrots usually do not have to be peeled, halve the potatoes depending on their size.
Place the asparagus, romanesco broccoli, carrots and potatoes in the steamer and cook in rising steam for 10 minutes until just soft.
In a large frying pan heat the olive oil with the sprig of rosemary. Add the steamed vegetables and fry for about 5 minutes in the herby oil. Season with salt and pepper.
To serve: arrange the vegetables on prewarmed plates and dribble generously with the sauce. If desired add a few drops of lemon juice at the table according to taste.
Annemarie Wildeisen's KOCHEN