125 (1/8 inch) thick ham slices
19 to 20 #303 cans green asparagus spears, drained and reserve liquid
2 lb. butter, melted
1 lg. onion, minced
1 bunch celery, minced
4 pkg. Pepperidge Farm corn bread stuffing
4 pkg. Pepperidge Farm seasoned stuffing
4 to 6 c. boiling water
1 c. butter
1 c. flour

On each slice of ham, put 4 or more asparagus spears. To make dressing, heat onion and celery in butter until onion is clear. Add to stuffing mixes and stir in enough boiling water to moisten (not run). Cover asparagus with 1/3 cup dressing. Fold ham over and secure with toothpick. Bake in shallow pan 1/2 hour at 350 degrees. If refrigerated or frozen, cover with foil while cooking, uncover for an extra 15 minutes.

Sauce: Melt butter, remove from heat and slowly add flour. Stir until smooth. Slowly stir in reserved asparagus liquid. Return to heat; stir until thickens to medium white sauce consistency.