2 (16 oz.) cans whole Blue Lake green beans, drained
2 (16 oz.) cans asparagus spears, drained

Special Dressing:

1/2 c. sugar
1/3 c. vinegar
3/4 c. salad oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. paprika
dash of cayenne pepper
garlic to taste

Arrange green beans and asparagus spears in a 9 x 13-inch baking dish. Heat sugar and vinegar; stir until sugar is dissolved. Put in blender with mustard, salt, paprika, cayenne and garlic. On low speed, gradually add salad oil. Should thicken some. Pour dressing over beans and asparagus. Chill well.

Serves 10 to 12.

Can be made the day before and must be served cold.