Instructions:
Preheat the oven to 450°F.
Arrange the bread slices on a baking sheet and drizzle the olive oil over top. Place in the oven and bake until golden brown and crisp. Remove and set aside to cool.
Bring a pot of lightly salted water to a boil and drop in the asparagus. Cook 2-3 minutes, until al dente. (Cooking time will depend on the size of the asparagus.)
Remove the asparagus with a slotted spoon and drop into a bowl of ice water.
Once chilled, remove and dry on paper towels.
Lay a slice of ham on a work surface, then layer with roasted red pepper. Place the asparagus spear at one end and roll up. Slice into 1/2-inch rounds and place on the crostini.
Drizzle with the hoagie dressing and serve.