Ingredients
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
If you subscribe to the newspaper, you receive FREE access to all the exclusive content of the web site! Simply register to receive uninterrupted access to our award-winning and in-depth local online content!
Renew Current or Past Subscription / Register for Online Subscription
If you currently subscribe or have subscribed in the past to the Lancaster News, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.