Baked Manicotti with Asparagus

8 manicotti noodles
1 8 ounce package frozen asparagus spears
8 very thin slices Swiss cheese
8 thin slices low fat low sodium boiled ham or smoked turkey breast
1 tablespoon olive oil
1/2 cup frozen chopped onion
2 tablespoons minced shallots
1 tablespoon all purpose flour
1 cup reduced sodium chicken broth
2 tablespoons dry sherry
1 8 ounce package frozen sliced mushrooms or fresh
2 tablespoons finely chopped fresh flat leaf parsley

Preheat the oven to 350F. Coat a 7 x 10 inch baking dish with cooking spray. In a large pot, cook the manicotti according to the package directions; drain. Rinse under cold water, drain and arrange in single layer on a plate. Place the asparagus in a glass dish; cover and microwave on high for 4 to 5 minutes or until completely thawed or cook by steaming. Drain and pat dry with paper towels. Place a slice of ham on top of each slice of cheese. Place 2 or 3 asparagus spears, tip to end, along one side of each ham and cheese stack, then roll up tightly. Insert the rolls into the manicotti. Arrange in the prepared baking dish. In a large skillet, heat the oil over medium high heat. Add the onion and shallots and cook, stirring, for about 5 minutes or until soft. Add the flour and stir until blended. Add the chicken broth and sherry and stir until the sauce comes to a boil. Reduce the heat and simmer until the sauce thickens. Add the mushrooms and parsley and simmer for 5 minutes longer. Pour the sauce over the manicotti. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer or until bubbling and golden. Makes 4 servings.