2 can asparagus spears
3 tbsp. milk
1/2 c. shredded Cheddar cheese
1 can cream of celery soup
1 (12 oz.) canned ham, diced (or use leftover ham)

Arrange asparagus in shallow casserole. Blend soup with milk, then stir in ham. Pour mixture over asparagus, sprinkle with cheese. Bake at 425 degrees for 25 minutes.