Pella —
Ingredients
| 1 | tube (8 oz) refrigerated crescent rolls |
| 2 tsp | dijon mustard or dark spiced mustard |
| 1 1/2 lb | fresh asparagus, trimmed and cut into 1/2 inch pieces |
| 1 md | onion, chopped |
| 8 oz | fresh sliced mushrooms |
| 1/4 c |
cubed butter
get recipes @ goboldwithbutter.com
|
| 2 | eggs lightly beaten |
| 2 c | shredded cheese, mozzarella, sharp or your favorite |
| 1/4 c | fresh parsley minced |
| 1/2 tsp | salt |
| 1/2 tsp | pepper, i use freshly ground |
| 1/4 tsp | garlic powder |
| 1/4 tsp | each of basil, oregano and rubbed sage |
Directions
Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.


