1 lb. yello potatoes, sliced
1 8 oz. tub light cream cheese spread with chives and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite size slices
1 lb. fresh asparagus spears, trimmed, cut into 2-3 inch pieces
Preheat oven to 400 degrees.
In medium saucepan cook potatoes, covered in small amount of lightly salted boiling water, until tender. Drain; transfer to bowl and set aside.
For sauce, in same pan combine cream cheese, milk, 2 tbsp. Parmesan cheese and 1/4 tsp. black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1 1/2 quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan cheese. Bake 10 to 20 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.