1 tube (8oz) refrigerated crescent rolls
2 tsp prepared mustard
1 1/2 pounds fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs lightly beaten
2 cups (8oz) shredded part skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp each dried basil, oregano, rubbed sage
Separate crescent dough into eight triangles, place in an ungreased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread w/ mustard; set aside.
In large skilled saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375 for 25-30 minutes or until a knife inserted near edge comes out clean. Let stand for 5 minutes before cutting