Look forward to this fine asparagus recipe:
Steam the carrots for 5 min in a tiny bit of butter and water until soft. Later add the zucchini and the halved asparagus spears and sauté for another 5 minutes. Add a little salt and pepper and remove from the heat. Heat all the mussels in a frying pan in a small amount of oil until they open. Remove from the frying pan, break off the empty half of each ‘double’ mussel and strain the cooking liquid. Cook the crayfish tails and the baby squids in the liquid for 3 minutes. Add the whisked yolks and the whipped cream, mix everything together well and remove from the stove. Serve immediately with the halved seafood and vegetables.