Wash the leaves of beet tops (do not discard the stems), sweet peas, asparagus, onion and chervil. Peel sweet peas, asparagus tips cut off, clean the turnips, finely chop onion and green feathers, peel cucumber and remove the seeds from it, tear off the leaves of chervil. Cut sweet peas into small pieces and cucumber — cubes. Finely chop the beet leaves. Cut the asparagus, removing the dried ends. Finely chop the chervil. Fill a large pot of olive oil and a little put out her vegetables. Season with salt and pepper, add the yogurt, mix and pour 0.5 liters of water. Cover and simmer over low heat for another 15 minutes. Before serving, sprinkle with lemon juice and sprinkle with chervil.