BROCCOLI CON MAIS

           5 cup broccoli florets, cut into

              bite sized, blanched

           1 cup canned whole kernel corn

               or boiled corn blanched

           2 tablespoons cream of 

              asparagus powder

           1 tablespoon cornstarch

           1/2 clove garlic, minced

           1 onion, sliced

           2 tablespoons butter

           1 cup water

              salt to taste

     Saute garlic and onion in butter.

      Dissolve cream of asparagus powder 

          and cornstarch in 1 cup water.

      Stir into sauteed mixture and cook

          until sauce thickens.

      Season with salt.

      Place the blanched broccoli and

            whole kernel corn on the platter,

            then top with white sauce.

      Serve hot.