1 tube (8 oz) refrigerated crescent rolls
2 teaspoons prepared mustard (I used spicy brown)
1-1/2 lbs fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter
2 eggs, lightly beaten
2 cups (8 oz) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley (I used dried, and it worked just fine. Reduce the amount)
1/2 teaspoon each of salt and pepper
1/4 teaspoon each of garlic powder, dried basil, oregano and rubbed sage
Separate crescent dough into triangles; place in an ungreased 9-in pie plate with points toward the center. Press onto the bottom and sides; seal perforations. (I had to mush it into place, I used a 10-in glass pan) Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is tender-crisp. In a large bowl, combine remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.
Yield: 6-8 servings
NOTE: I used a little bit of chopped ham, and it turned out well. We have had it both ways and it was very good.
From Taste of Home Magazine Feb/Mar 2008 issue