Oh my, it’s like pot pie! A tender biscuit layer tops a creamy filling of a tasty ham and asparagus duo.

2 cups fresh asparagus cut into 1 ~ inch pieces 
1 1/2 cups diced fully cooked ham
1/2 cup frozen carrots
1/2 cup milk or fat free milk
1 can ~ 10 3/4 ounces  condensed cream of asparagus soup
1 cup shredded Italian ~ style cheese blend ~ 4 ounces
1 cup Bisquick mix
3/4 cup milk or fat free milk

Heat oven to 400°F. Heat asparagus, ham, carrots, milk, soup and 3/4 cup of the cheese to boiling in 3 ~ quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in a ungreased 2 ~ quart casserole baking dish.
Stir bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean. Serves 4.

High Altitude ~ 3500 to 6500 feet ~ Bake about 35 minutes.