4 slices cooked ham
4 slices Swiss cheese
15 oz. asparagus spears
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash of pepper
1 c. milk
2 1/2 oz. sliced mushrooms

Cut ham and cheese in half. Place ham slices on flat surface; place cheese slices on top. Divide asparagus evenly into 8 parts and place at end of each ham/cheese slice. Roll up, jelly-roll fashion and place seam side down in 8 inch dish. Set aside. Melt butter and stir in flour, salt and pepper. Cook until smooth and bubbly. Add milk and cook until mixture boils and thickens. Add mushrooms and pour over roll-ups. Sprinkle with paprika. Bake for 15 to 20 minutes in a 350 degree oven.