1 lb fresh asparagus, trimmed and cut into 1-inch pieces
4 oz cream cheese, softened
1 TBL milk
1 TBL mayonnaise
1 TBL diced pimientos
1 TBL finely chopped onion
1/8 tsp salt
Pinch pepper
1 tube (8 oz) refrigerated crescent rolls
2 tsp butter, melted
1 TBL seasoned bread crumbs
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside
In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.
Top each with another teaspoonful of cream cheese mixture.
Bring three corners of dough together and twist; pinch edges to seal.
Brush with butter; sprinkle with bread crumbs. Bake at 375* for 15-18 minutes or until golden brown.
4 oz cream cheese, softened
1 TBL milk
1 TBL mayonnaise
1 TBL diced pimientos
1 TBL finely chopped onion
1/8 tsp salt
Pinch pepper
1 tube (8 oz) refrigerated crescent rolls
2 tsp butter, melted
1 TBL seasoned bread crumbs
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside
In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.
Top each with another teaspoonful of cream cheese mixture.
Bring three corners of dough together and twist; pinch edges to seal.
Brush with butter; sprinkle with bread crumbs. Bake at 375* for 15-18 minutes or until golden brown.
