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Roasted Asparagus Three Ways

Roasted Asparagus Three Ways

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Roasted Asparagus Three Ways – Method Two – Wrapped in Store-bought Crescent Rolls


  • 1215 Fresh asparagus spears
  • 1 tube refrigerated crescent rolls
  • 1 egg
  • 1 TBS water
  • Poppy seeds or black sesame seeds


  1. Preheat oven to 375°.
  2. Roll out crescent rolls and pinch together the seams.
  3. Cut long thin slices of the crescent roll dough.
  4. Wrap one piece of the dough around one asparagus making sure not to overlap the dough.
  5. Whisk egg with 1 TBS water.
  6. Brush wrapped asparagus with egg wash.
  7. Sprinkle with poppy seeds or black sesame seeds.
  8. Bake on a parchment covered cookie sheet or baking pan.
  9. Bake for 15 minutes.
  10. Cool on a cooling rack.