1/2 lb. asparagus spears or 1/2 of a 10 oz. pkg. frozen asparagus spears, thawed
4 thin slices Swiss cheese (4 oz.)
4 slices fully cooked ham (4 oz.)
1/2 of a 18 1/2 oz. pkg. frozen puff pastry, thawed (1 sheet)
1 tbsp. butter, melted
Hollandaise Sauce

Cook fresh asparagus in boiling water 1 minute (spears should be 4 inches long). Cut puff pastry into four 5 inch squares. Brush lightly with some of the butter. Place one cheese slice atop 1 ham slice; top with 1/4 of asparagus. Wrap a pastry square around an asparagus bundle. Seal edges and seams well. Place seams side down in a shallow baking pan, so sides do not touch. Brush with remaining butter. Bake at 425 degrees for 18-20 minutes, until golden. Top with Hollandaise and serve.

HOLLANDAISE SAUCE:

2 egg yolks
3 tbsp. lemon juice
1/2 c. firm butter

In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted. Add remaining butter; stir until butter is melted and sauce thickens. Don't cook too quickly or over too hot a heat or sauce may curdle.