• 12 Asparagus spears, fresh
• 12 Crescent rolls, refrigerated unbaked dough
• 8 oz Cream cheese
• ½ cup Blue cheese, crumbled
• 3 tablespoons butter
• 6 T. Butter
• 1 T. Sesame seeds, toasted

Trim asparagus spears to 6 inches. Unroll crescents. In a small bowl, beat the cream cheese and blue cheese until combined. Spread over the unrolled roll. Top with asparagus spear and roll up. Roll in butter. Place on baking sheet. Sprinkle with sesame seeds. Bake at 375 F for 14 to 16 minutes or until crescents are golden brown.

Servings: 12

ASPARAGUS WITH TOMATOES
• 2 teaspoons vegetable oil
• 1 small onion, chopped (1/4 cup)
• 3 roma (plum) tomatoes, chopped (1 cup)
• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¼ teaspoon salt
• 1 ½ pounds asparagus

In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2-3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm. Wipe out skillet. Heat 1 inch water to boiling in skillet. Break off tough ends of asparagus as far down as stalks snap easily. Add asparagus to boiling water. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.

Servings: 4

Betty Crocker Annual Recipes 2008 General Mills, Minneapolis, Minnesota