Peel the asparagus and cook in salted water for 5-8 minutes until tender. Peel the potatoes and cook in salted water for 15-20 minutes until tender. Drain and set aside.
Prepare the hollandaise sauce according to package instructions and stir in 1 tablespoon lemon juice. Create 4 bundles by wrapping 3 asparagus stalks with 1 slice of cooked ham. In a flat baking dish, arrange the bundles with the asparagus heads pointing toward one long edge. Arrange the cooked potatoes around the remaining sides.
Pour the hollandaise sauce over the asparagus and potatoes. Sprinkle with the cheese. Bake in a preheated oven at 200 °C (392 °F) for 30 minutes until the cheese is golden brown.
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