Ingredients
1. 8 fresh asparagus spears, trimmed
2. 1 tube (8 ounces) refrigerated crescent rolls
3. 1 carton (8 ounces) spreadable chive-and-onion cream cheese
4. 4 thin rectangular slices deli ham
5. 2 tablespoons butter, melted
6. 1/4 teaspoon garlic powder

Directions

1. Place asparagus in a skillet; add 1/2 in. of water. Bring to a boil. Reduced heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.
2. Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges. Top each with ham, leaving 1/4 in. uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal.
3. Cut each roll into seven pieces. Place cut side down 1 in. apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375° for 10-12 minutes or until golden brown. Yield: 28 appetizers.