Break or cut off the tough stalk ends of the asparagus. Remove the scales and wash off any sand which may have collected under them. Arrange the stalks in a shallow pan and cover with water and 1 teaspoon salt. Bring to a boil and cook for 6 to 8 minutes, or until tender but still crisp. Lift out carefully with a slotted spoon or tongs; arrange into six bundles.

Make a sauce by stirring the flour into the butter until it bubbles. Add the milk and salt and stir until thickened. Fold in the whipped cream and lemon rind.

Roll a ham slice around each of the asparagus bundles and place in a baking dish. Pour sauce over all and sprinkle with Parmesan cheese.

Bake in a 375 degree F oven for 15 minutes. Then slide under pre-heated broiler for 2 or 3 minutes, or until lightly browned.