1 (8 oz.) pkg. frozen asparagus spears
2 tbsp. melted butter
2 tbsp. water
6 slices ready-to-serve ham
1/2 c. fine or dry bread crumbs
1 tbsp. dry snipped chives
8 slices Swiss cheese
2 tbsp. Dijon type mustard
1/2 tsp. dry dill weed

Thaw asparagus. Spread ham out on counter. Top each slice with 1 slice cheese. Combine bread crumbs, mustard, butter, chives and dill weed until blended. Spread approximately 1 tablespoon mixture on each ham and cheese stack, spreading over entire surface.

Divide asparagus spears among each. Roll ham and cheese around asparagus and place each roll in an 8 x 12 inch Pyrex baking dish. Arrange remaining cheese slices over top of rolls. Add water to bottom of pan. (May be covered and refrigerated overnight at this point, if desired.) Bake in a preheated 400 degree oven 25-30 minutes until cheese is golden and rolls cooked through. A good luncheon casserole for 6 which can be made ahead.