serves: 4

1 cup sliced celery

2 tablespoons butter

1 x 440 g (16 oz) can asparagus soup

1/2 cup water

freshly ground pepper

1 1/2 cups cooked rice

1 cup chopped ham

1 x 440 g (16 oz) can asparagus pieces, drained

1/4 cup grated Parmesan cheese

1. In a saucepan, saute celery in butter until tender.

2. Add asparagus soup, water and pepper.

3. Grease a shallow ovenproof dish.

4. Place rice in dish and cover with chopped ham and asparagus pieces.

5. Gently pour soup mixture over dish contents and sprinkle cheese on top.

6. Cook in a moderately hot oven 190-200°C (375-400°F)for 20 to 30 minutes or until heated through.

7. Serve with crusty French bread.