Cooked asparagus spears
Bottled Italian dressing
8 ounces Mueller's Elbow Macaroni
3/4 cup mayonnaise
2 tablespoons ketchup
1/2 teaspoon prepared horseradish
1/4 teaspoon dry mustard
2 tablespoons sliced scallions
2 cups slivered cooked ham
1 cup sliced celery
Watercress
Cherry tomatoes
Marinate asparagus in Italian dressing overnight, or at least 3 to 4 hours. Cook macaroni as directed on package; drain. Rinse with cold water; drain again. In bowl, blend mayonnaise, ketchup, horseradish, mustard and scallions; toss in macaroni, ham and celery. To serve, arrange asparagus spears on platter; top with macaroni salad. Garnish with watercress and cherry tomatoes.
Makes 6 servings.