Instructions: SLICE tomatoes. Boil and peel potatoes. Put asparagus spears in a shallow pan. Pour boiling water over them. Add salt and allow to simmer for 10 minutes.

Remove and pour ice cold water over them. Drain. This will keep asparagus fresh and green. Set aside.

Arrange the potatoes, corn and asparagus in a salad bowl, keeping tomato slices on outer side. Pour spinach sauce over the salad. Chill and serve.

NOTES : (Asparagus, tomatoes and fresh corn seasoned with spinach sauce)

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