Combine in skillet:

2 c. diced potatoes
1/4 c. diced onion
1 c. diced ham
1 (4 oz.) can drained mushroom
3/4 c. milk
1 can cream of chicken soup
Salt and pepper

Cover and cook on high heat until steaming, turn to low and cook 30 minutes. Add 2 cups fresh asparagus pieces. Cover, cook 15 minutes more, serve at once. (May substitute frozen asparagus, drained).