Preheat oven to 375 degrees F.

Add about 2 ½ cups of a water to a large skillet over medium-high heat. Bring water to a boil.

Add asparagus and blanch for only about 1 minute. Remove asparagus to a plate.

Place 3 asparagus spears in each ham slice. Roll up and secure with a toothpick. (I usually cut the toothpicks in half and secure with half a toothpick.)

Place rolls in a large casserole dish. Top with cheese sauce, if desired.

Bake for 20 minutes or until tender.

Add about 2 ½ cups of a water to a large skillet over medium-high heat. Bring water to a boil.

Add asparagus and cook just until tender (about 3-4 minutes). Remove asparagus to a plate and empty water out of skillet.

Place 3 asparagus spears in each ham slice. Roll up and secure with a toothpick. (I usually cut the toothpicks in half and secure with half a toothpick.)

Place the large skillet over medium-high heat. Add 1 Tbsp olive oil to the large skillet over medium-high heat.

Add ham wrapped asparagus to the pan and gently brown on all sides. Top with cheese sauce, if desired.

Melt butter in a small saucepan over medium heat. Stir in flour and whisk to form a thick paste (but don't let it brown).

Slowly whisk in milk and stir until smooth. Stir constantly for 3-4 minutes or until mixture thickens slightly.

Season with salt and pepper to taste.

Remove from heat and add grated cheddar cheese. Stir until cheese is melted.