1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup milk
3 tablespoons sliced almonds
Steam asparagus until tender; pat dry. Roll a slice of ham around two to three asparagus stalks. Place ham rolls, seam side down, in a greased 11x7-in. baking dish. Combine the soup and milk; pour over the ham rolls. top with almonds.
Bake, uncovered, at 350° for 30 minutes or until bubbly. (Can also be microwaved on high for 3-5 minutes.)