Appetizer Plates with Crayfish

Peel asparagus and cut off the ends. Cook asparagus in lightly salted boiling water for about 12 minutes. Drain asparagus (reserve 6 tablespoons cooking water), rinse with ice cold water and drain well.

Combine egg yolks with lemon juice, salt, pepper and sugar in a mixing bowl with a whisk. Gradually drizzle in oil, mixing in asparagus cooking water at the end. Season with salt and pepper. Rinse herbs, shake dry and cut leaves finely. Mix half with salad dressing.

Drain artichokes. Mix asparagus and artichokes with half of the salad dressing and let cool for 1.5 hours.

Rinse, trim and cook green beans for 9 minutes in salted boiling water. Rinse with ice cold water and drain well. Rinse and trim celery and finely chop. Blanch in salted boiling water for 1 minute, rinse with cold water and drain. Combine vinegar with salt, pepper, 1 pinch of sugar, olive oil and walnut oil. Toss green beans and celery in marinade and chill for 1 hour.

Wipe mushrooms with a damp cloth and cut into thin slices. Mix crème fraîche with mustard and cream. Season with salt, pepper and sugar and stir in remaining herbs. Mix with mushroom slices.

Carve tomato crosswise, blanch for 1 minute with boiling water, rinse with cold water and peel. Cut tomato in sixths and remove seeds.