1 lb. fresh asparagus, trimmed
1 1/2 c. (12 oz.) sour cream, divided
1 (8 oz.) pkg. cream cheese, softened
1 env. unflavored gelatin
1 c. finely chopped cooked ham
1 tbsp. chopped chives
1/2 tsp. seasoned salt
1/8 tsp. black pepper
Assorted crackers

Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well.

In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-quart round-bottom bowl.

Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus, if desired. Serve with crackers. Yield: 6-8 servings.