Remove and discard wood stems; rinse asparagus. Spears
should be about 4 inches long. Cook fresh asparagus,
covered, in boiling water for 1 minute. Drain.
Place one cheese slice atop one ham slice; top with one-
fourth of asparagus. Roll up, trimming asparagus to fit inside
bundles, if necessary. Repeat.
Cut puff pastry into four 5-inch squares. Brush lightly with
some of the butter. Wrap each pastry square around one
asparagus bundle, sealing seams and ends well. Place,
seam side down, in a shallow baking pan so sides don't touch.
Brush with remaining butter. Bake, uncovered, in a 425
degree oven for 18-20 minutes or till golden.
Meanwhile, prepare sauce mix according to package
directions. Serve with bundles. Make 4 main-dish servings.