Blanch asparagus in salted boiling water for 2 minutes. Then drain and place in cold water. Pat dry, then cut spears in half. Place 3 pieces together and secure by wrapping a slice of thin ham around them. Top with hollandaise sauce and serve.
To make hollandaise sauce stir egg yolks and lemon juice in small saucepan with wooden spoon. Add 1/4 c. butter. Stir over VERY low heat until butter is melted. Add the rest of the butter. Continue stirring until butter is melted and sauce thickens. Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling. If sauce separates, add 1 tsp. water and heat over low heat while stirring constantly.