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Asparagus Squares

Yield 3 dozen


  • 2 (8-ounce) cans refrigerated crescent rolls
  • 3 tablespoons butter or margarine
  • 1 Vidalia onion, chopped
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded Swiss cheese

How to Make It

  1. Unroll crescent rolls, and press dough into an ungreased 15- x 10-inch jellyroll pan, pressing to seal perforations.

  2. Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.

  3. Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add minced garlic, and sauté 2 minutes.

  4. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.

  5. Add asparagus pieces to skillet; sauté 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; sauté 1 to 2 minutes or until tender.

  6. Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.

  7. Bake asparagus mixture on lower oven rack at 375° for 6 to 8 minutes or until cheese melts. Cut into squares.