Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Place washed and trimmed asparagus spears in a large skillet with 1/2 inch of water. Bring water to a simmer over medium-low heat. Cover and simmer for 2 to 3 minutes. Asparagus will turn bright green and be tender but still crisp.

Remove asparagus from water and drain on a paper towel while completing next steps.

Unroll the crescent roll dough and separate the 8 triangles of dough. Spread a thin layer of mustard on one side of each triangle.

Place a halved slice of cheese lengthwise on each triangle.

Wrap a halved slice of ham around 3 asparagus spears and place them on the wide end of a crescent roll triangle. Roll into a crescent roll shape, starting at the wide end, and place on the prepared baking sheet. Repeat for all remaining triangles.

In a small bowl, mix together the bread crumbs, Parmesan, and olive oil. Spoon the crunchy mixture onto the top of each crescent roll, gently pressing it into the dough.

Bake for 15 minutes or until golden brown. Serve immediately.