Preheat oven to 425º and line baking sheet with parchment paper
In a mixing bowl, toss asparagus in olive oil and season with salt and pepper.
Roll out the crescent dough and press edges lightly to seal. Cut into 8, 1/2-inch strips.
Take 1/8 lb deli meat and lay 4 asparagus spears on top, bundled closely together.
Smear 1/4 tbsp horseradish on the length of the asparagus spears.
Wrap deli meat tightly around asparagus spears.
Moving from top to bottom, wrap crescent strip in a spiral around meat/asparagus bundle.
Place each bundle, seam side down, on baking sheet.
Top bundles with parmesan cheese.
Bake 12-15 minutes until crescent bread is golden brown and asparagus is tender.