Asparagus Snack Squares
Country Woman
"We have asparagus almost every day during the short Midwest growing season," jots Judy Wagner from Chicago, Illinois. "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."
SERVINGS: 36
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min.
Ingredients:
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 3 tablespoons butter
- 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:
In a large skillet, saute onion and garlic over medium heat, in butter until tender.
Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender, about 4-6 minutes. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender.
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. Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares. Yield: 3 dozen.