In a cup combine the dressing and
mustard and chill.

Place the asparagus in shallow bowl and spoon enough French dressing over to cover. Cover and chill for 4 hours.

Lay the smoked ham on a work surface and spread an even layer of the salad dressing-mustard mixture on each slice. Lay an asparagus spear on each slice of ham and roll into a tight roll. Chill for 1 hour before serving.

Serve the rolls with the mustard dressing on the side.