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1- 8 ounce tube of refrigerated crescent rolls
2 teaspoons Dijon mustard
1 and 1/2 pound fresh asparagus, trimmed and cut into half-inch pieces
1 medium onion, chopped
Fresh sliced mushrooms, 8 ounces
1/4 cup cubed butter
2 eggs lightly beaten
2 cups shredded cheese such as mozzarella
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon each of basil, oregano and rubbed sage
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