Roll out 1 can of crescent dough and place in an 8x8 inch pan. Place in layers the ham, asparagus and soup. Add garlic, lemon pepper to soup before spreading over ham and asparagus. Roll out the other can of dough to make a top pastry. Pinch edges...prick hole in the crust to allow steam to escape. Brush top with egg wash. I save a small piece of dough and make a decoration for the top crust.
Bake in a 350 oven for 30 to 35 minutes. Serves 4 to 6 people.