1/2 lb. asparagus spears or 1/2 of (10 oz.) pkg. frozen asparagus spears, thawed
4 thin slices Swiss cheese (about 4 oz.)
4 sliced fully cooked ham (about 4 oz.)
1/2 of a (17 1/2 oz.) pkg. frozen puff pastry, thawed (1 sheet)
1 tbsp. butter, melted
1 (1 oz.) env. Hollandaise sauce mix

For fresh asparagus only: Remove and discard woody stems; rinse asparagus (spears should be about 4 inches long). Cook fresh asparagus, covered, in boiling water for 1 minute; drain. Place 1 cheese slice on top, 1 ham slice; top with 1/4 asparagus. Roll up, trimming asparagus to fit inside bundles, if necessary. Repeat. Cut puff pastry into four 5 inch squares. Brush lightly with some of the butter. Wrap each pastry square around 1 asparagus bundle, sealing seams and ends well.

Place, seam side down, in a shallow baking pan or dish so sides don't touch. Brush with remaining butter. Bake, uncovered, in a 425 degree oven for 18-20 minutes, or until golden. Meanwhile, prepare sauce mix according to package directions. Serve with bundles. Makes 4 main dish servings.