• If using individual cast iron skillets, preheat in a 400 degree oven about 15 minutes.
• Place one half of each biscuit into the bottom of each skillet (or ovenproof dish.)
• Cut the butter into small pieces, put on top of each biscuit half, and toast under the broiler, watching carefully to avoid burning the bread.
• Layer the slices of ham and cheese on top of each biscuit half.
• Place about 5 cooked asparagus spears on top of the cheese.
• Broil on low until the cheese melts and remove from the oven.
• Pour hollandaise over the asparagus spears and garnish with a scant amount of cayenne pepper.
• Serve immediately.

To prepare the hollandaise sauce

• Bring about 1 cup of water to a boil in a small saucepan.
• Separate the yolks from the egg whites and place the yoiks in a glass bowl that fits over the saucepan.
• Whisk the yolks and lemon juice together until they are thoroughly mixed.
• Place the bowl over the saucepan with boiling water, making sure that the bottom of the bowl does NOT touch the boiling water.
• Slowly pour in the melted butter and continue to whisk until the sauce is thick.