• Cooking Time: 18
• Preparation Time: 8
• 1 lb fresh asparagus, trimmed and cut to 1 in pieces
• 4 oz cream cheese, softened
• 1 Tbsp milk
• 1 Tbsp mayonnaise
• 1 Tbsp finely chopped onion
• 1 Tbsp diced pimientos
• 1/8 tsp salt
• Pinch pepper
• 1 tube (8 oz) refrigerated crescent rolls
• 2 tsps butter, melted
• 1 Tbsp seasoned bread crumbs

1. In a large saucepan, bring 1/2 in of water to a boil.
2. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
3. In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.
4. Stir in onion, pimientos, salt and pepper.
5. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. Spoon 1 tsp of cream cheese mixture into the center of each triangle; top with asparagus.
6. Top each with another tsp full of cream cheese mixture.
7. Bring three corners of dough together and twist; pinch edges to seal.
8. Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15-18 minutes or until golden brown.

These are super yummy. We made a double batch for Easter and people were fighting over the last one.