29 oz White asparagus; (2 cans) 2 T Margarine 2 T Unbleached flour 1/2 c ;asparagus liquid 1/2 c Milk 4 oz Ham;cut into julienne strips 1/8 t Nutmeg; freshly grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.