Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
24                      asparagus spears
2         cups          low-salt chicken broth
1         medium        leek -- thinly sliced
2                       celery stalks -- sliced
2         1 ounce       cooked lean ham slices -- julienne-cut
3         ounces        Brie cheese -- cubed
2         tablespoons   fat-free cream cheese
1         tablespoon    water
2         teaspoons     cornstarch
4         cups          hot cooked spaghetti(8 ounces uncooked)
2         teaspoons     minced fresh flat-leaf parsley -- optional

Preparation:

1. Drop asparagus into a large saucepan of boiling water, and cook 1 minute; drain. Rinse asparagus under cold water; drain. Cut asparagus spears into 1 inch pieces.

2. Combine asparagus, broth, leek, celery, and ham in pan; bring to a simmer over medium heat, and cook 3 minutes. Add cheeses; stir until cheeses melt. Combine 1 tablespoon water and cornstarch; stir well, and add to asparagus mixture. Bring to a simmer; cook 3 minutes or until slightly thick, stirring constantly.

3. Combine sauce and spaghetti in a bowl; toss well. Garnish with parsley, if desired.

Nutritional Information:

Per serving: CAL372 (22 % from fat); PRO 23 g, FAT 9 g (sat 1 g); CARB 50 g; FIB 4 g; CHOL 39 m; sodium 582 mg; CALCIUM 118 mg.