Image via Fresh Fridge
I pinned this recipe to my Yummo folderr on www.pinterest.com and tried it tonight. It was delicious! I was going to try it with pancetta instead of ham, but the Kroger in Madison didn't have any. They did have thin-sliced smoked pork so I used that instead. I made a few changes to the original recipe...
Yield: 8 roll-ups
1 bunch asparagus spears, cut down to about 3 1/2-inches with the head
1 (8 oz) package refrigerated crescent rolls
1-2 tablespoons honey mustard
8 thin slices of smoked pork (available near bacon and Canadian bacon)
Preheat the oven to 375˚F. Spray a baking sheet with nonstick spray.
Saute the asparagus in a dash of olive oil and add salt and pepper to taste. Cook the pork about 2-3 min. on each side. Meanwhile, separate the crescent roll dough into 8 triangles and lay flat on the baking sheet. Spread a thin layer of the mustard on each triangle.
Wrap two or three spears together in one piece of pork, then place at the wide end of a dough triangle and roll up the dough. Repeat with remaining ingredients.
Bake for 10-12 minutes, until slightly golden brown. Serve warm.
(We had it for supper. I served two as a meal with creamed spinach, sauteed mushrooms and sliced tomatoes. YUM!)