1 lb. fresh asparagus, cut into 1 1/2" pieces or 2 (10 oz.) pkg. frozen asparagus
1 med. carrot, thinly sliced

In a medium saucepan bring 1 cup water to boiling. Add asparagus and carrot. Return water to boiling. Cover and cook for 3 minutes. (For frozen asparagus, cook according to package directions. Add carrot 3 minutes before end of cooking.) Drain and immediately rinse in cold water. 1 tsp. sugar 1 tsp. vinegar 1/2 tsp. salad oil 1/8 tsp. pepper 1 c. sliced mushrooms

Meanwhile, in a small mixing bowl combine soy sauce, sugar, vinegar, oil and pepper. Place asparagus and carrot in another mixing bowl with mushrooms. Pour dressing over vegetables. Mix well. Chill 1- 24 hours. Sliced black olives Chopped pimento

Drain vegetables and place in a serving bowl. Add ham and toss to mix. Garnish with black olives and pimento. Serves 4.