Instructions

1. Pre-heat the oven to 400 degrees fahrenheit.
2. Place a large stockpot of water on high heat and bring to a rapid boil.
3. Snap off the bottoms of the asparagus spears and discard. When the water starts to boil, place the spears into the water and blanch for 3 minutes.
4. While the asparagus is blanching, prepare a large bowl of ice water.
5. Once the asparagus has blanched, remove them from the stockpot and transfer to the ice bath for 1-2 minutes. This stops the cooking process and keeps the spears green.
6. Once you remove the asparagus from the ice bath, pat them dry with a paper towel.
7. Place the asparagus on a large dinner plate and pour a tablespoon of lemon juice over them. Using your hands, rotate the asparagus around the plate so every spear is covered in lemon juice. Set aside.
8. Unroll the Pillsbury Crescent Rolls on a baking sheet lined with parchment paper.
9. Place the goat cheese, to taste, on the widest part of the crescent roll. Repeat until all 8 rolls have goat cheese.
10. Wrap 1/2 slice of prosciutto around the asparagus spears, repeating until all 8 spears are wrapped with prosciutto.
11. Place the asparagus spears on top of the goat cheese.
12. Sprinkle the crescent roll, and the whole asparagus spear, with garlic salt to taste.
13. Tightly roll up the crescent roll and place on the baking sheet. There needs to be a 1” gap between the rolls.
14. Cook for 10-12 minutes. The crescent rolls should be golden brown.
15. Remove the rolls from the oven and let stand for 2-3 minutes to cool down.
16. Enjoy the rolls immediately or refrigerate and re-heat in the oven (350 for 3-5 minutes) when you’re ready to serve.