Instructions: Enjoy these.

Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives and pepper. Pour into a 1-quart round-bottom bowl coated with nonstick cooking spray. Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional ham and asparagus if desired.

Serve with crackers.

Serving Size: 1/8 recipe

NOTES : the first time I made this spread was for a potluck get-together.

asparagus and ham pair nicely with smooth sour cream and cream cheese.

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