Brunch Ham Puffs

1 pkg Pepperidge farm frozen puff pastry shells

1 can cream of chicken soup

½ cup milk

1 tlbs each grainy Dijon mustard and dry white wine

1 tsp each dried parsly flakes and brown sugar

½ tsp onion power

¼ tsp dried tarragon leaves, crushed

Dash of garlic powder

1 ½ cups cubed cook ham

1 ½ cups fresh asparagus cut in 1 inch pieces cooked and drained

½ cup shredded swiss cheese

Bake pastry shells according to pkg direstions

Mix soup, milk mustard, wine, parsley, sugar, onion, tarragon, and garlic in saucepan.

Stir in ham, asparagus, and cheese – heat through

Serve in shells