The asparagus should not be of the thick kind. Cut in 11 inch lengths, and boil in salted water, but not too soft. When done, put them on a sieve to drain. Place them on a round dish in the centre of a rice border (this should be made in a mould) and pour over them the following sauce: Put 4 ozs. of butter in a saucepan and, when hot, stir in 1 oz. of flour, and add 1 gill of the water in which the asparagus was boiled. Add the yolks of 3 eggs, mixed with a little of the warm asparagus water, 1 tablespoon of lemon juice and a little sugar. Sprinkle finely chopped ham over the rice border.