Yield: 14 servings
Cook Time: 15 minutes
Sauce: In a bowl, mix the whole grain mustard with cream, lemon juice, fresh tarragon, salt and pepper
Thaw and mince the artichoke bottoms. Sauté them with olive oil until cooked.
Cut the asparagus into 2.5 inch lengths, and sauté them with olive oil for about 1 minute.
Cook the green beans for 2 minutes in boiling water and cool them right away in chilled water to keep their color.
Cook the green peas in boiling water for 1 minute and chill them.
Cook the Parisian carrots for about 3 minutes and chill them.
Drain all vegetables and combine them with the sauce and serve.