Creamy Vegetable Noodles

Cook the lasagna noodles until al dente, in a large pot of boiling, salted water, according to the package instructions. Drain.

Cut each trimmed asparagus spear in half. Quarter the zucchini lengthwise and cut into 2-inch pieces. Bring a large pot of salted water to a boil. Blanch the green beans for 7 minutes, the asparagus for 6 minutes, broccoli and peas for 4 minutes, and the zucchini 3 minutes. Plunge all the vegetables into cold water to stop the cooking process, drain well.

Melt the butter in a large skillet and add the vegetables; toss to coat and season with salt and pepper. Keep warm.

Place the wine and vinegar into the top portion of a double boiler, and boil until reduced by about half. Cool slightly; add the egg yolks and beat over a double boiler, set over medium heat until thick and creamy, gradually adding 2 tablespoons water. Beat in the melted butter, a few drops at a time and then in a thin stream. Add the lemon juice and season to taste with salt and pepper.