4 lg. Russet potatoes, baked
1/2 lb. ham, cut in julienne strips
2 c. hot cooked asparagus
2 hard boiled eggs, sliced
Toasted sliced almonds (optional)

Slit hot potatoes lengthwise and open by gently squeezing from the bottom. Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top and garnish with almonds.

CREAMY MUSTARD SAUCE:

2 tbsp. butter
3 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
2 c. milk

Melt butter in saucepan and stir in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly. Makes 2 cups.