- 1 pound fresh asparagus
- 8 to 10 thin ham slices
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/4 cup milk
- 3 tablespoons sliced almonds
- Steam asparagus until tender; pat dry. Roll a slice of ham around two to three asparagus stalks. Place ham rolls, seam side down, in a greased 11x7-in. baking dish. Combine the soup and milk; pour over the ham rolls. top with almonds.
- Bake, uncovered, at 350° for 30 minutes or until bubbly. (Can also be microwaved on high for 3-5 minutes.)
2 each: 131 calories, 6g fat (2g saturated fat), 20mg cholesterol, 837mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 11g protein.