Shelly's Recipe

ASPARAGUS SQUARES

Category: Hot

2 (8-oz) cans refrigerated crescent rolls
3 tbsp butter or margarine
1 Vidalia onion, chopped
2 garlic cloves, minced
1 lb fresh asparagus
1/4 tsp pepper
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded Swiss cheese

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 saute 5 minutes. Add minced garlic, and saute 2 minutes. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips. Add asparagus pieces to skillet; saute 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; saute 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.