Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.

While those are cooking, open the tube of crescent rolls and unroll them into triangles and lay them on a baking sheet. Spread a thin layer of Dijon mustard on each crescent triangle.

Cut the asparagus into 3-4" pieces starting from the asparagus head. Take two thin slices of ham and wrap them around 2 asparagus spears. Place the ham and asparagus roll at the larger end of the crescent roll triangle and roll into shape.

Return the entire crescent roll up to the baking sheets. Coat the ends of the asparagus that stick out from the crescent roll with a little bit of Extra Virgin Olive oil and a shake of sea salt. You can do this or skip this step and then bake at 375 degrees for 10-12 minutes.

Serve