1 Rinse asparagus, drain, peel the stalks thoroughly and cut off tough ends. If desired, tie spears in 4 bundles with kitchen twine.
2 Peel carrots and halve or quarter lengthwise, depending on the thickness. Rinse the snow peas and pat dry.
3 Rinse parsley and chervil, shake dry and pluck leaves. Chop herbs finely, place on a small plate and set aside.
4 Bring a large, wide pot of water to a boil with the salt, sugar and butter. Add asparagus, cover and cook 10 minutes.
5 Add carrots and cook 5 minutes. Then add the snow peas and cook until vegetables are bright in color and tender, about 5 minutes more.
6 Meanwhile, combine 250 ml (approximately 1 cup) of water with the MAGGI "low fat" Masterclass hollandaise sauce packet and bring to a boil, whisking constantly. Cook until thickened, about 30 seconds.
7 Whisk in the cream cheese and chopped herbs.
8 Remove the vegetables with a slotted spoon, drain well and arrange on a platter. Serve with the hollandaise sauce.