1 pkg. (10 oz.) frozen green beans
2 celery stalks, diagonally cut
2 tbsp. slivered pimento
1 can (16 oz.) asparagus

Cook green beans and celery in boiling salted water as directed on package. Stir in pimento. Drain. Heat asparagus in saucepan only until heated through. Drain.

Arrange beans and asparagus on serving platter. Pour part of the sauce over the vegetables. Serve the rest in a bowl for extra spooning.

HERBEL CHEESE SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour
1 c. skim milk
1-2 tsp. mixed salad herbs
Dash of salt