1 lb. fresh asparagus
2 tbsp. water
8 slices (1 oz. each) boiled ham
1 can (10 3/4 oz.) Campbell's condensed cream of celery soup
1/2 c. sour cream
1/4 c. milk
2 tbsp. chopped fresh parsley
1 tsp. prepared mustard
Hot cooked rice

1. Arrange asparagus with tips toward center in 12 x 8 inch microwave-safe baking dish; add water. Cover with vented plastic wrap; microwave on HIGH 4 minutes or until asparagus is tender, rotating dish once during cooking. Drain well.

2. Divide asparagus spears among ham slices; roll ham around asparagus. Secure with wooden toothpicks if necessary. Arrange rolls in same baking dish.

3. In small bowl, stir soup until smooth; stir in sour cream, milk, parsley and mustard until well blended. Pour over ham rolls. Cover with vented plastic wrap; microwave at 50% power 13 minutes or until heated through. Let stand, covered, 5 minutes. Serve over rice. Makes 4 servings.

NOTE: Substitute 1 package (10 ounces) frozen asparagus spears for fresh asparagus. Cook frozen asparagus according to package directions. Drain well, then proceed as above in steps 2 and 3.