Spearcarrier

• 1 can asparagus spears, drained
• 6 thin slices cooked ham
• 1 (8 oz.) pkg. cream cheese, cubed
• 1/2 c. milk
• 1 Tbsp. dry sherry
• 1/2 tsp. onion salt
• dash of nutmeg
• 3 slices white bread, toasted
• butter or margarine, softened
• Parmesan cheese

1. Place 2 to 3 asparagus spears on one end of each ham slice. Roll up to make 6 bundles.
2. Heat cream cheese and milk in saucepan over low heat, stirring often until smooth.
3. Blend in sherry, onion salt and nutmeg.
4. Butter toast; trim crusts and cut each slice diagonally.
5. Place one ham bundle on each toast point. Spoon 2 tablespoons hot cream cheese sauce over each ham bundle; sprinkle with Parmesan cheese.
6. Broil 2 to 3 minutes to warm and to brown cheese.
7. Makes 3 servings.

ham, cream cheese, milk, sherry, onion salt, nutmeg, white bread, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245643 (may not work)