Ingredients
1 cup chopped sweet onion3 tablespoons butter2 garlic cloves, minced1 pound fresh asparagus, trimmed1/4 teaspoon pepper2 tubes (8 ounces each) refrigerated crescent rolls1 cup shredded part-skim mozzarella cheese1 cup shredded Swiss cheese
Preparation
In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.
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.
Press dough into an ungreased 15x10x1-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.
