When ready to serve, arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired.

Peas, flageolets or wax beans, cut fine, may be used instead of the asparagus.

Garnish with radishes.
=Green-Pea Salad.= Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or pimento.
=Green-Pea-and-Potato Salad.= Mix equal parts of cold cooked peas and potatoes cut in very small cubes; season with salt and pepper, and serve as green-pea salad.
=Asparagus Salad.= Scrape the scales from the stalks, and cook, standing upright in boiling salted water, until tender; drain and chill thoroughly.

Serve on lettuce leaves with French dressing.

Garnish the lettuce with hard-boiled eggs cut in quarters lengthwise.
=Macedoine of Vegetable Salad.= Dress one cup, each, of cooked carrots and turnips, cut in dice, string beans, cut small, green peas, and half a cup of cooked beets, cut small, with French dressing; add two tablespoonfuls of chopped gherkins; drain, and mix with sufficient jelly mayonnaise to hold the vegetables together.