SPRINGTIME HAM AND RICE SALAD

1 cup chopped fresh asparagus
1/2 cup orange marmalade
1/4 cup white wine vinegar
3 cups cooked medium grain rice, chilled
1 cup cubed smoked ham

Place asparagus in microproof bowl; cook on high power 20 to 30 seconds or until tender crisp; set aside.

In a small bowl, combine marmalade and vinegar; set aside.

In a large bowl, combine asparagus, rice and ham. Add marmalade mixture; toss well.

Makes 6 servings
Marjorie Steenson; West Des Moines, IA
Finalist - IACP 5 Ingredient Challenge! Recipe Contest 2002
Source: USA Rice