Ingredients

• 3/4  pound asparagus, trimmed* and cut into 1-inch pieces (about 1-1/2 cups)
• 2  cups cubed fully cooked ham
• 1  11-ounce can mandarin orange sections, drained
• 1  8-ounce can pineapple chunks (juice pack), drained
• 1/2  cup chopped apple
• 1/2  cup sliced celery
• 2  tablespoons chopped onion
• 1/2  to 1 teaspoon curry powder
• 1  8-ounce carton light dairy sour cream
•   Lettuce leaves
•   Crisp-cooked asparagus spears

Directions

1. In a saucepan, cook asparagus pieces, covered, in a small amount of boiling salted water for about 7 minutes or until crisp-tender. Drain and cool.

2. In a large bowl, combine asparagus, ham, mandarin orange sections, pineapple chunks, apple, celery, and onion. Stir curry powder into sour cream. Stir into ham mixture. Chill up to 2 hours, if you like.

3. Line a salad bowl with lettuce leaves. Spoon in asparagus mixture. Garnish with crisp-cooked asparagus spears. Makes 4 servings.

*Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases.