36 asparagus tips, cut in 2 1/2 inch lengths (about 2 1/2 lb. fresh)
1/2 of a (17 1/4 oz.) pkg. (1 sheet) frozen puff pastry
3 to 4 slices boiled ham, cut into 36 (1 inch) squares
4 oz. Swiss or Mozzarella cheese, shredded (1 c.)
1 egg, slightly beaten
Grated Parmesan cheese

Partially cook asparagus tips in boiling salted water for 3 minutes. Drain; rinse in cold water. Drain on paper towels. Thaw pastry following package directions. Unfold and roll on lightly floured surface to a 15 inch square. Cut into 36 squares, 2 1/2 x 2 1/2 inches.

Place an asparagus tip, ham square and 1 teaspoon cheese on each pastry square. Moisten 1 corner with beaten egg; fold corner and opposite corner to overlap filling; press firmly. Reserve remaining egg. Transfer to cookie sheets. Chill until ready to bake.

Brush pastry with remaining egg; sprinkle with Parmesan cheese. Bake in 400 degree oven for 10 minutes or until puffed and golden. Serve hot. So good!