Recipe: Cucumber and Asparagus Medley

1 Boil 3.2 qt (3 liters) of well-salted water in a large pot.

2 Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, slice it finely then salt generously and let it drain for 15 minutes.

3 Peel the bottom of the asparagus with a vegetable peeler (they will break at the bottom on their own), wash them in cold water, tie them in bundles and plunge them for 8 minutes in boiling water if they are small and 12 minutes if they are large with a clean cloth placed on top.

4 Remove them carefully with a skimmer into a bowl filled with cold water and ice cubes.

5 During this cooling (2 to 3 minutes) pour 0.5 cup (12 cl) of cream into a bowl, the vinegar, salt and pepper and put in the freezer for 10 minutes.

6 Drain the asparagus on a clean cloth, well aligned.

7 Rinse the cucumber slices under cold water and dry them in a clean cloth.

8 Whip your cold cream into very firm whipped cream, add the mint filaments and cucumber slices, mix well, taste the seasoning and refrigerate.

9 Cut the tips of asparagus about 5 cm long (if you took small ones leave them whole, if they are large cut in 2 lengthwise) then cut the bottom of the asparagus into small dice, the season