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