Unroll crescent rolls, and press dough into an ungreased 15- x 10-inch jellyroll pan, pressing to seal perforations.
Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.
Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add minced garlic, and sauté 2 minutes.
Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.
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.
Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.
Bake asparagus mixture on lower oven rack at 375° for 6 to 8 minutes or until cheese melts. Cut into squares.
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