1 package (10 oz.) frozen corn
1 package (10 oz.) frozen asparagus spears
1 cup dairy sour cream
1/4 cup crumbled Blue cheese
1 tablespoon chopped onion
1 teaspoon white vinegar
1 teaspoon salt
1 tablespoon butter

Cook corn and asparagus separately in unsalted water according to package directions. Meanwhile, in saucepan blend sour cream, cheese, onion, vinegar and salt; stir over low heat until hot. Drain vegetables thoroughly; arrange on warm platter. Dot with butter; pour hot sauce over vegetables. Serve immediately.

Makes 4-6 servings.

Submitted by: CM