Instructions: Heat oven to 375 F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to form crust. - Firmly press perforations to seal. Bake at 375 F. for 5 minutes. (Dough will look underdone.) Remove from oven. - Spoon asparagus, pimiento and onions evenly over crust. In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and eggs; mix well. Pour over crust. Sprinkle cheeses evenly over egg mixture. - Bake at 375 F. for 20 to 30 minute or until knife inserted in center comes out clean. - Cut into squares. Serve warm. 24 appetizers. [100 cals

SW VARIATION: Substitute roasted and diced zucchini for the asparagus.

Serve with a chunky, fresh salsa.

NOTES : This appetizer tastes best when the vegetable is overcooked.

Best=
price on Green Giant Asparagus Spears is restaurant supply and buyers coops=

(like Price Club). Add a little fresh lemon juice to refresh after=
draining and cutting.

Oven rack in center position. Use reduced fat or fat free cheese.

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