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Prep 15min
Total15min
Ingredients7
Servings4
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Ingredients
1/2
lb thin asparagus spears, trimmed, cut into 5-inch pieces
1
cup cubed (1/2 inch) cooked ham
1/4
cup shredded Cheddar-American cheese blend (1 oz)
2
tablespoons chopped green onions (2 medium)
3/4
cup Alfredo pasta sauce
2
teaspoons Dijon mustard
2
English muffins, split, toasted
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Steps
1
In microwavable pie plate, place asparagus spears; cover with microwavable plastic wrap and cut 1-inch slit in center of wrap. Microwave on High 2 to 3 minutes or until asparagus is crisp-tender; set aside.
2
Meanwhile, in 2-quart saucepan, mix remaining ingredients except muffins; cook over medium heat, stirring occasionally, until thoroughly heated.
3
Place 1 muffin half on each plate. Top each evenly with asparagus spears and ham mixture.
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Cook the asparagus and make the ham mixture up to two days ahead, then cover and store in the refrigerator. Reheat the mixture before serving. Serve with fresh fruit if desired.
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