Wash the vegetables and peel the carrots, spring tubers, spring onions and asparagus.
Clean the artichokes and place immediately in lemon water.
Tour (in equal pieces, for example half moons, cut) the turnips, carrots and courgettes.
Blanch the carrots, zucchini and turnips. Glaze them in butter, olive oil and fish stock.
Cut the asparagus and spring onions into thin strips.
Stir fry the asparagus ribbons in the sunflower oil.