Preheat the oven to 375 degrees. Spray baking sheet with non-stick spray.

Break off the woody parts of the stem so that only about the top 3-3 ½ inches of the stalk remain. Place the asparagus in a microwavable bowl with just enough water to cover. Then, place a towel over the top of the bowl. Microwave on 50 percent power for 2 minutes or until tender, drain and pat dry.

Alternatively, you can steam asparagus on the stove-top until tender.

Roll out the crescent roll dough into 8 triangles on a large baking sheet.

Coat each crescent with a little of the Dijon mustard.

Wrap 1-2 asparagus stalks in 1-2 slices of ham.

Then, place ham-asparagus bundle at the wide end of the crescent dough and roll up in the dough. Repeat for each crescent roll.

Bake until slightly golden brown, about 10-12 minutes. Remove from the oven, let cool slightly, and serve warm.