I thought I'd try this because I love asparagus and mushrooms. I don't care for the crescent roll crust so next time I will use a regular pie crust.
1 tube crescent rolls
2 tsp. dijon mustard
1 1/2 lb. asparagus, trimmed and cut
1 medium onion, chopped
1/2 c. sliced fresh mushrooms
1/4 c. butter, cubed
2 eggs beaten
2 c. shredded mozzarella
1/4 c. fresh parsley, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. each dried basil, oregano and rubbed sage
Separate crescent dough into 8 triangles; place in an ungreased pie plate. press into bottom and up the sides. spread with mustard. Saute asparagus, onion and mushrooms in butter. combine remaining ingredients and stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 30 minutes.
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