|Asparagus spears||1⁄2 Pound|
|Garlic||1⁄2 Teaspoon, minced|
|All purpose flour||1 Tablespoon|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Fat free milk||3⁄4 Cup (12 tbs)|
|Shredded reduced fat sharp cheddar cheese||1 Ounce|
|Ditalini||2 Cup (32 tbs), uncooked (About 3/4 Cups Uncooked Very Short Tubular Macaroni)|
1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Steam asparagus, covered, 3 minutes or until crisp-tender, and drain well.
2. Melt butter over medium heat in a nonstick skillet coated with cooking spray. Add garlic; saute 30 seconds. Add flour; cook 1 minute, stir ring constantly. Gradually add broth and milk, stirring constantly. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta; serve.