16    Asparagus spears,medium*

    1/2 t  Unsalted butter

      1    Large shallot,minced

      2 T  Whipping cream

    1/2 T  Lemon juice

    1/2 lb Ham,thinly sliced boiled

      3 T  Parmesan cheese,fresh grated

    1/2 lb Fontina cheese,coarse grated

           Black pepper,freshly ground
  * - trimmed and peeled
  1. Preheat oven to 400'F. Blanch asparagus and drain on paper towels.

  2. Melt butter in a small skillet over medium-low heat. Add minced

  shallot and saute until lightly browned. Remove from heat. Stir in
  mustard, cream and lemon juice and blend well.
  3. Spread a small amount of shallot-mustard mixture over each slice

  of ham. Sprinkle each piece with Parmesan cheese. Divide the Fontina
  cheese into two portions, and sprinkle one portion evenly over ham
  slices.
  4. Place two asparagus spears in the center of each ham slice. Fold

  the ham over the asparagus, and arrange the packages in a lightly
  greased ovenproof serving dish, seam side down. Sprinkle the
  remaining Fontina cheese over the top, and add a grating of pepper.
  Bake until lightly browned and bubbly, 15-20 minutes.