1 1/3 c. quick rice (cooked)
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
2 c. milk
1 c. shredded pasteurized cheese
8 (1/4 inch) slices boiled, cooked ham
14 to 32 asparagus spears, cooked and drained
1/4 c. shredded Parmesan cheese

Melt butter, blend in flour and salt. Add milk and cook, stirring constantly until thick. Add cheese and blend until melted.

Blend 1 cup of sauce into rice. Spoon equal amounts of rice mixture onto ham slices. Top asparagus spears and roll around filling. Arrange rolls in shallow 2 quart baking dish.

Pour remaining sauce over rolls. Sprinkle with Parmesan cheese. Bake 350 degrees until hot, about 25 to 30 minutes. Toothpicks can be used if needed. Yield: 4 servings (2 rolls each).