Preheat oven to 425 degrees and line two baking sheets with parchment paper.
Trim ends off asparagus and lay in a single layer on a baking sheet.
Drizzle asparagus with olive oil and season with black pepper and garlic salt. Toss to coat evenly.
Place in the oven for 5 minutes. Remove and set aside.
To assemble the crescent rolls, break the rolls at the perforated edges.
Add about a tablespoon of cheese at the wider end of each crescent followed by placing 1 slice of prosciutto on top of the cheese.
Next, top with 4-5 stalks of asparagus, followed by another tablespoon of cheese. Roll up from the wider end and place on the prepared baking sheet.
Brush each crescent with egg wash and bake for 13-15 minutes or until dough is golden brown and cheese is melted.