* In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;

* cover and boil for 3 minutes or until crisp-tender; drain well.

*

* In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice,

* celery and lemon-pepper; set aside. In a large saucepan, combine

* soup and broth; add cheese. Cook and stir over medium heat until

* cheese is melted. Pour over ham mixture.

*

* Combine crumbs and butter; sprinkle over top. Bake, uncovered, at

* 350? for 35 minutes or until heated through. Yield: 6-8

* servings.