Green vegetable salad

Grate the yellow skin thinly from the lemon. Squeeze out the fruit. Mix the mascarpone in a bowl with the grated lemon zest and lemon juice to taste. Season with salt and pepper.

Stir the remaining lemon juice and the spring onion in a large bowl and leave to marinate for 5 minutes. Beat the oil through the spring onions and season the dressing with salt and pepper.

Cut a 2 cm piece from the bottom of the asparagus. Peel the bottom of the asparagus if they feel somewhat dry or woody. Cut the asparagus into 3 pieces.

Bring plenty of water to a boil in a large pan. Put the asparagus in the pan and cook for 2 minutes. Add the sugar snaps and haricots verts and cook the vegetables for another 5 minutes or until tender. Drain the vegetables in a colander and let them drain something.

Spoon the warm vegetables with the dill through the dressing in the bowl. Spoon the mascarpone topping over the vegetables. Serve immediately.