1 (10 oz.) pkg. frozen asparagus spears
8 thin slices (10 oz.) cooked ham
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/3 c. milk
1 tbsp. dry sherry (opt.)
2 tbsp. sliced or slivered almonds

Cook asparagus according to package directions and drain well. Place 2 to 3 stalks on each ham slice and roll up. Place rolls close together, seam down, in greased 1 1/2 quart shallow casserole. Stir together soup, milk and sherry; pour over ham rolls and sprinkle with almonds. Bake in preheated 350 degree oven until bubbly, about 30 minutes.

Good with hot pasta, rice or mashed potatoes.

Makes 4 servings.