1 lb of fresh asparagus 2.48
2 thick slices of deli ham 4.31
3 C rice 1.00
2 cans reduced fat cream of chicken soup 2.50
1 tsp dry mustard
salt, pepper and all purpose seasoning
12 oz french fried onions 4.16
Cook the rice according to package directions. Cut off the fibrous white ends of the asparagus spears and discard. Slice the remaining asparagus into 1" pieces and steam for 10 minutes. I have a rice steamer with an attachment on top to steam vegetables. This made easy work of steaming both the rice and the asparagus!
Pour the two cans of chicken soup into a bowl. Stir in 3/4 cup water and 1 tsp dry mustard. Add salt, pepper, and all purpose seasoning to taste.
Now evenly divide the rice between the three pans.