Peel asparagus and cut into pieces 5 centimeterslong. Devide broccoli into florets. Blanch the asparagus in salted boiling water with sugar and butter. Blanch in the same water broccoli. Pass hazelnuts on a dry frying pan. Mix the sherry vinegar with salt and pepper. Whisking introduce vegetable oil. At the end, add the egg yolks. Wash, dry and chop the parsley. Put layers in a salad bowl broccoli, asparagus, parsley and nuts, pour the dressing and let stand in the refrigerator for 1 hour.