4 lb. asparagus
2 tbsp. butter
2 tbsp. flour
2 c. light cream
1 c. cooked ham, diced
2 tbsp. fresh lemon juice
1/4 tbsp. salt
1/8 tbsp. nutmeg
1/4 c. Swiss cheese, shredded

Wash asparagus; break each stalk off as far down as it snaps easily. Cook, covered in 1 inch of boiling water until tender, 5-8 minutes.

Meanwhile, prepare sauce and stir in cream. In saucepan melt butter and stir in flour. Remove stirring constantly, until mixture thickens and comes to a boil. Add ham, lemon juice, salt, nutmeg and cheese; heating until cheese melts. Drain asparagus serve immediately with sauce. Serves 8.