1 c. white wine
1 c. olive oil
1/2 tsp. each: dry mustard, oregano and thyme
pinch of garlic salt
40 spears fresh asparagus, steamed for 5 minutes
40 thin slices ham

Cook asparagus as directed. Make a dressing by mixing wine, oil and herbs. Marinate cooked asparagus in the dressing, in the refrigerator, for at least 1 hour. Roll each asparagus spear in a slice of ham. Arrange on a serving plate to serve cold, or heat in a 350° oven for 15 minutes and serve warm. Makes 40 servings.