3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
2 c. milk
1 c. shredded cheese (Swiss or American)
1 1/3 c. rice
8 thin slices ham (thin)
24 to 32 asparagus spears
1/4 c. shredded Parmesan cheese

In a saucepan. Melt butter and blend in flour and salt. Add milk and cook, stirring constantly, until thickened. Add Swiss cheese, stirring just until melted. Blend 1 cup sauce into rice. Spoon an equal amount of rice mixture into each slice of ham. Top with 3 or 4 asparagus spears and roll ham around filling.