Asparagus & Ham Crescent Bundles

24 fresh thin asparagus spears
4 slices smoked deli ham
225 g refrigerated crescent rolls
145 g cheese with shallot & chive, softened
¼ tsp SIDS CRAZY SALT
3 tbsp panko crispy bread crumbs
1 tbsp grated Parmesan cheese
1 tsp EV olive oil

Heat oven to 190°C. Line large baking tray with baking paper, or spray with cooking spray.
Remove woody ends from asparagus spears and discard. In 28 cm frypan, heat 1 cm water to boiling. Add asparagus then reduce heat to medium-low. Cover and simmer 2-3 minutes until crisp-tender, then drain. Plunge asparagus into bowl of ice water to cool and drain on paper towels.
Cut ham slices in half then wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
On large cutting board, unroll dough and separate into 8 triangles. Crumble and press a generous tablespoon of cheese onto bottom wide end of dough and a light sprinkle of SIDS CRAZY SALT. Place one asparagus and ham bundle on wide end of dough then roll dough into crescent shape and place on the baking tray. (Ends of asparagus will stick out of both ends of dough) Repeat for remaining bundles.
In small bowl, mix bread crumbs, Parmesan cheese and olive oil then mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
Bake 14-19 minutes until deep golden brown. Remove from baking tray to serve. Serve immediately.