In a large pot, combine water, salt and sugar.

Place over medium high heat and bring to a boil.

Add corn. Cook 4 minutes.

While corn is cooking, add butter to a large sauté pan and warm over medium heat.

Add mushrooms. Cook, stirring frequently, for 3 minutes.

Season with 1 teaspoon of salt and place the mushrooms in a mixing bowl.

Add sliced asparagus to blanching water. Cook with the corn for 1 minute.

Drain vegetables. Mix them with the mushrooms.

Spread out on cookie sheet and reserve for time of service.