ingredients
1    pound   Yukon gold potatoes, sliced
1    8 ounce tub  light cream cheese spread with chive and onion
3/4   cup   milk
1/4   cup   finely shredded Parmesan cheese
1    tablespoon   snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8    ounces   cooked boneless ham, cut in bite-sized slices
1    pound   fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
    Tarragon sprigs (optional)
directions
Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon 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. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 16, chol. (mg) 67, sat. fat (g) 9, carb. (g) 30, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 22, vit. A (IU) 971.8, vit. C (mg) 28.93, Thiamin (mg) 0.55, Riboflavin (mg) 0.33, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1162, Potassium (mg) 842, calcium (mg) 343.29, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet