Home made

Ingredients
5 cups broccoli florets, cut into bite sizes, blanched          1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder                                     blanched
1 tbsp. cornstarch                                                           1 tbsp. cornstarch
1/2 clove garlic, minced                                                   1 onion, sliced
2 tbsp. butter                                                                  1 cup water
   salt  to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.