 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 36 |
|
We have asparagus almost every day during the short Midwest growing season. This quick pizza-like dish is great for a luncheon or a light dinner, or as an appetizer. For variety, you can saute half a pound of sliced fresh mushrooms with the onion and garlic. 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. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 6-8 minutes or until lightly browned.
4. Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares. Yield: 3 dozen.
|
|