Description
Roasted Asparagus Three Ways – Method Two – Wrapped in Store-bought Crescent Rolls
Ingredients
Scale
- 12–15 Fresh asparagus spears
- 1 tube refrigerated crescent rolls
- 1 egg
- 1 TBS water
- Poppy seeds or black sesame seeds
Instructions
- Preheat oven to 375°.
- Roll out crescent rolls and pinch together the seams.
- Cut long thin slices of the crescent roll dough.
- Wrap one piece of the dough around one asparagus making sure not to overlap the dough.
- Whisk egg with 1 TBS water.
- Brush wrapped asparagus with egg wash.
- Sprinkle with poppy seeds or black sesame seeds.
- Bake on a parchment covered cookie sheet or baking pan.
- Bake for 15 minutes.
- Cool on a cooling rack.