12 spears fresh asparagus
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. dry mustard
1 c. milk
4 (1 oz.) slices cooked ham
1/2 c. (2 oz.) shredded Cheddar cheese

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes. Drain.

Melt butter in a heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Place 3 spears asparagus on each slice of ham; roll and secure with a wooden toothpick. Arrange rolls in a 1 quart casserole; pour sauce over rolls. Bake, uncovered, at 350 degrees F. for 20 minutes or until thoroughly heated. Sprinkle with cheese, and bake an additional 3 to 5 minutes or until cheese melts. Yield: 2 to 3 servings.