Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         fresh asparagus spears or
                        - one 10-oz. pkg. frozen asparagus
   29     ounces        stewed tomatoes - cut up
   1      tablespoon    dried parsley flakes
     1/2  teaspoon      dried basil -- crushed
     1/2  teaspoon      dried oregano -- crushed
     1/8  teaspoon      ground red pepper -- (optional)
   1      cup           evaporated skim milk
  10      ounces        multicolored pasta - such as wagon wheel or corkscrew
   6      ounces        lean fully cooked ham -- cut into bite-size strips
   1      small         red or green sweet pepper - cut into strips
                        grated parmesan cheese -- (opt)

Preparation:

Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. SOURCE: Better Homes and Gardens Magazine, March 1993