2 cans asparagus, drained
12 thin slices cooked ham
1 1/2 c. chicken broth
1/4 c. butter
1 tbsp. flour
1/2 tsp. dry mustard
1/2 c. light cream
1/2 c. Parmesan cheese
1 egg yolks, beaten
Dash of cayenne pepper

Arrange 4 pieces of asparagus on each slice of ham. Roll up and place in shallow pan and pour 1/2 cup chicken broth over all. Cover with foil and heat for 15 minutes at 350 degrees.

SAUCE:

Melt butter, stir in flour and mustard, slowly add 1 cup chicken broth and cream, stirring constantly until thick. Add egg yolk which has been mixed with a little sauce first. Stir in cheese. Place hot ham rolls on serving platter and cover with sauce.