Ingredients
1 1/2 cups cubed unpeeled red potatoes
1/2 cup water
1 1/2 cups cut (1 1/2") fresh asparagus spears
1 1/2 cups cubed cooked Honey Dijon Ham
1 10 3/4 oz can condensed cream of mushroom soup
1 cup fresh milk
Preparation
In medium saucepan combine potatoes and water. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes or until potatoes are crisp tender.
Add asparagus and ham; cover and cook 3-5 minutes or until thoroughly heated. Stir in soup and milk. Bring to a boil over high heat, stirring occasionally. Sprinkle with pepper before serving.
