Perfect for a meal, appetizer, or even served in small squares for party fare!  The recipe is contributed by my friend Sheila Schiffman, who brought this to a party and amazed everyone with the delicious flavor combinations. 


1 can Pillsbury Crescent Rolls

1 bunch fresh asparagus, washed and ends trimmed

1/2 container Mascarpone cheese

1/3 cup sour cream

¼ cup sweet onion, sliced thin or chopped

1/3 cup celery, chopped

Sea salt to taste

Fresh dill or ¼ tsp dried dill

2/3 cup shredded Swiss cheese



Spread crescent rolls on a cookie sheet and bake in a preheated 375° F oven until lightly browned, approximately 6 – 8 minutes.

In a small saucepan, caramelize onion in a drizzle of olive oil.  Add the celery and cook for about 1 minute.  Sprinkle with sea salt.  In a small bowl, heat the Mascarpone cheese for about 10 seconds in the microwave.  Add sour cream, and dill weed.

Spread mixture on top of partially baked dough.  Place asparagus on top of cheese mixture, alternating an end with a bud, as pictured.  Place shredded Swiss on top and bake at 375° F for about eight minutes, or until asparagus is tender.


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By Tika for CHEW WANNA EAT? © 2016



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