Ingredients
- 1 lb. asparagus, woody ends removed
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- all-purpose flour, for dusting
- 1 sheet crescent dough
- ⅔ lb. sliced ham
- ½ c. grated parmesan
Instructions
- Preheat oven to 425º and line a medium baking sheet with parchment paper. In a large bowl, toss asparagus in olive oil and season with salt and pepper.
- On a lightly floured surface, roll the crescent dough out to a large rectangle. Square off edges and cut the rectangle into ½" thick strips.
- Wrap 4 to 5 asparagus in one slice of ham, then wrap from top to bottom in a spiral and place on baking sheet, seam side down. Top each bundle with parmesan and bake until crescent is golden and asparagus is tender, 12 to 15 minutes.
