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Substitute your favorite herb-infused olive oil. For a more citrus version use Meyer Lemon olive oil. Adapted from delish.com
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, toss asparagus in olive oil and season with salt and pepper.
Roll out crescent roll dough (use flour if sticky) into a large rectangle. Cut the rectangle into 1/2" wide strips.
Wrap 3-5 asparagus in one slice of ham, then starting from the top, wrap asparagus and ham in a strip of dough. Place on the baking sheet, seam side down. Top each bundle with parmesan and bake until the crescent is golden and asparagus is tender 12-15 minutes.
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