1 (10 oz.) pkg. refrigerator biscuits
2 (4 1/2 oz.) cans deviled ham
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 1/4 oz.) can asparagus tips or use frozen
1/3 c. sherry or milk

Heat oven to 375 degrees. Roll each biscuit into an oval shape about 4"x3". Spread about 2 tablespoons deviled ham over center of each biscuit. Top with an asparagus spear and fold ends of dough over the asparagus so that they overlap. Fasten with a wooden pick. Place biscuits on an ungreased baking sheet and bake 15 minutes or until golden brown. Meanwhile, combine soup and sherry. Heat to boiling; lower heat and simmer 2 minutes, stirring occasionally. Serve sauce over roll ups. Makes 10 roll ups. 3 to 5 servings.