PEEL the grapes if the skins are tough. Keep them cool.
Wash the beans and snap off the ends, removing any strings. Boil the beans in salted water until they are just tender; drain and rinse immediately under cold running water. The beans must have a crunchy texture.
If you are using fresh artichokes, cook them according to the basic recipe, and remove the leaves and chokes; or you may use tinned ones.
Wash the asparagus thoroughly, tie the stalks in bundles of three or four, and cook them in plenty of boiling salted water (2 teaspoons of salt to a quart of water). Drain them and cut off the tender tips to use in the salad.(* Fine Belgian white asparagus, cooked and packed in jars, are exported to all parts of the world; they are ideal for this salad. )
Arrange the beans and asparagus in bouquets in a handsome salad bowl, garnish with the artichoke bottoms and grapes, and keep cool until servingtime.
Mix together well the lemon juice, cream, and catsup. Season this dressing with salt and freshly ground pepper, and pour it over the salad before serving. You may wish to make a larger quantity of dressing in order also to serve some in a sauceboat.
