Place the cream sauce over the warm buscuits.
Here are the simple ingredients.
In a medium sauce pan add i Tablespoon butter or oil. Add 1/2 cup chopped onions over medium heat. Cook until onions are translucent and beginning to brown. Add 1/2 – 2/3 cup chopped cooked ham. Add a teaspoon of Dijon mustard, stirring well. Meanwhile, open cream of celery soup can can and drain empty into pan. Drain half the asparagus liquid into the soup can and swish it around to remove all the soup concentrate you can. Pour the contents of both cans into to stew and stir lightly over low heat until bubbles appear. Cover pal and reduce heat to simmer, stirring occasionally. In the meantime, bake 1-2 buscuits per person. Split them in half, cut side up and ladle the hot cream mixture over the top. Serves 4