INGREDIENTS
1 lb
asparagus
2
bell peppers
10
spring carrots
6
radishes
2
belgian endives
1/2 lb
sugar snap peas
1
egg yolk
1/3 cup
canola oil
1/4 cup
olive oil
1 clove
garlic
2 tsps
lemon juice
1/2 tsp
thyme
1 tsp
parsley
1 tsp
tarragon
1 serving
sea salt