1 can (about 16 oz.) whole asparagus spears
1 can (about 16 oz.) cut corn
1 can (about 16 oz.) sliced beets
1 can (about 16 oz.) cut wax beans

Drain vegetables. Divide 12-inch microwave-safe serving plate into thirds by placing asparagus spears in spoke fashion and leaving space in center for sauce dish. Place corn, beets and wax beans in sections created by asparagus. Combine sauce ingredients in 6-ounce custard cup or dish; set aside. Cover vegetables with plastic wrap. (Can stand several hours at room temperature.)

SAUCE:

1/3 c. plain yogurt
2 tbsp. mayonnaise or salad dressing
1/2 tsp. dill weed
1/2 tsp. prepared mustard

Microwave (high) 5 1/2 to 6 minutes or until vegetables are hot, rotating plate once. Drain excess liquid. Remove plastic wrap, set sauce in center of plate and serve with sauce.