Wash the asparagus and cut off the woody ends generously. Clean the cabbage, wash it and cut it into florets
Cover cauliflower in boiling salted water for about 15 minutes, asparagus and carrots for 8-10 minutes (only heat carrots from the jar later), cook peas for about 5 minutes
Wash and chop the parsley. Roast almonds, add butter and foam. Mix in parsley. Drain and arrange vegetables. Spread almond butter over the vegetables. Garnish asparagus with lemon slices and other vegetables with chervil.