29 oz White asparagus; (2 cans)
2 tb Margarine
2 tb Unbleached flour
1/2 c  ;asparagus liquid
1/2 c  Milk
4 oz Ham;cut into julienne strips
1/8 ts Nutmeg; freshly grated
1/4 ts 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.