Posted by: marthabernie | July 2, 2014


This can be served as either an appetizer or a side dish.


1/2 pound fresh thin asparagus spears

1 – 8 oz can refrigerated crescent dinner rolls

1-1/2 cups finely shredded Swiss cheese

1-1/2 oz thinly sliced prosciutto or deli ham, cut into one inch strips

2 teaspoons olive oil

1/4 teaspoon crushed red pepper flakes

Heat oven to 375 degrees F.  In a 10 inch skillet, heat 1/2 inch water to boiling. Add asparagus, reduce heat to medium low, cover and simmer 2 minutes or until crisp tender.  Drain.  Plunge asparagus into bowl of ice water to cool, drain on paper towels.

On ungreased cookie sheet, unroll dough, press into 11 x 8 inch rectangle, firmly pressing perforations to seal.  With fork, prick crust generously.  Bake 6 to 9 minutes or until light golden brown.  Sprinkle with 1/2 cup cheese; top with prosciutto strips.  Sprinkle with remaining one cup cheese.  Arrange cooked asparagus spears in rows over cheese, alternating tips.  Brush with oil, sprinkle with pepper flakes (I didn’t have pepper flakes so I sprinkled with dry mustard).  Bake 5 to 7 minutes longer or until edges of crust are deep golden brown and cheese is melted.  Cool five minutes, cut with serrated knife, cut into squares and serve warm.


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