3 tbsp. butter
1 tbsp. cornstarch
3/4 tsp. salt, divided
1/8 tsp. pepper
1 c. milk
1/4 c. mayonnaise
2 c. diced, cooked ham
1 lb. hot cooked asparagus
1 tbsp. lemon juice
1 baked 9 inch pastry shell
1/4 c. grated Parmesan cheese

Melt butter in a 2 quart saucepan over medium heat. Stir in cornstarch, 1/4 teaspoon salt and pepper. Remove from heat. Gradually stir in milk, mixing until smooth. Cook over medium heat, stirring constantly, until sauce comes to boil and boils 1 minute.

Stir small amount of cornstarch mixture into mayonnaise, stir into mixture in saucepan. Add ham; cook over low heat about 5 minutes or until ham is heated. Cut all but 6 asparagus spears into halves or thirds; toss with lemon juice and 1 teaspoon salt. Line pastry shell with asparagus pieces. Cover with ham mixture. Arrange remaining whole spears of asparagus on top. Sprinkle with grated cheese. Broil 4 inches from heat for 2 to 3 minutes until lightly brown.