1 1/3 c. quick-cooking rice
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt or to taste
2 c. milk
1 c. shredded Swiss cheese
8 slices ham, cut 1/4 inch thick
24 to 32 fresh or frozen asparagus spears, cooked and drained
1/4 c. shredded Parmesan cheese

Heat oven to 350 degrees. Cook rice as directed on package. Melt butter; blend in flour and salt. Add milk and Swiss cheese; cook, stirring constantly, until thickened.

Blend 1 cup sauce into rice. Spoon rice mixture equally into narrow end of ham slices; top each with 3 or 4 asparagus spears and roll ham around filling. Arrange rolls in shallow 2-quart baking dish. Pour remaining sauce over rolls; sprinkle with Parmesan cheese. Bake until hot, 30 minutes.