Categories: Appetizer, Vegetable

Ingredients

• 1 cup chopped sweet onion
• 3 tablespoons butter
• 2 garlic cloves, minced
• 1 pound fresh asparagus, trimmed
• 1/4 teaspoon pepper
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded Swiss cheese

Directions

1. In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.

2. Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender.

3. Press dough into an ungreased 15-in. × 10-in. × 1-in. baking pan; seal seams and perforations. Bake at 375° for 6-8 minutes or until lightly browned. Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares. Yield: 3 dozen.

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