Cut the cucumber into blocks, and cook them until tender. (See Cassolettes of Cucumber, page 897, Vol. 2.) Meanwhile prepare the asparagus; cut off the heads about two inches long, cook them until tender in boiling, salted water, then drain it well; have ready some good melted-butter sauce, season it to taste with a little tarragon vinegar.
Arrange the cases of cucumber in a hot dish, pour the sauce over and round them, place a little bundle of asparagus upright in each, and serve.
Cost from is. 6d.