1 can corn
1 can asparagus
1/2 c. milk
2 tbsp. butter
2 tbsp. flour
1/4 tsp. celery salt
1 tbsp. chopped parsley

Drain corn and asparagus. Combine vegetable liquids to measure 1/2 cup. Add milk. Melt butter in a saucepan. Add flour and blend. Gradually stir in liquid, stirring until smooth and thickened. Add celery salt. Spread corn over bottom of shallow 10"x6"x2" baking dish. Arrange asparagus over corn. Pour white sauce over and sprinkle with parsley. Bake at 350 degrees for 20 minutes. Serves 6 to 8.