29 oz White Asparagus; (2 Cans)

2 T Margarine

2 T Unbleached Flour

1/2 c ;Asparagus Liquid

1/2 c Milk

4 oz Ham;Cut into Julienne Strips

1/8 t Nutmeg; Freshly Grated

1/4 t Salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.