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1
Preheat oven to 375 degrees F.
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2
Cut or break the tough bottoms off the asparagus stalks.
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3
Open your can of dough and lay out the dough on a work surface.
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4
Take 1 triangle of dough and cut it directly down the middle making 2 equal-sized parts.
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5
(If making more than 16 asparagus spirals you can cut 1 triangle into more piecesthis will make the dough on the spiral thinner.)
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6
Starting at the tip of an asparagus stalk, gently press and wrap one end of the crescent roll dough strips into the top until its secured.
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7
Slowly spin the asparagus stalk allowing the dough to spiral around the stalk.
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8
Continue until all dough has been wrapped around.
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9
Do this until all of the asparagus stalks have been wrapped.
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10
Place all wrapped asparagus on a foil lined baking sheet.
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11
Lightly drizzle olive oil over the tips of asparagus.
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12
(You just need a little bit!)
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13
Season with salt and pepper.
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14
Cover with grated Pecorino cheese.
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15
(You really can use any cheese you want.
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16
I had Pecorino because my idol Giada De Laurentiis told me to buy some!
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17
She always has the prettiest nails ...)
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18
Bake for 11-13 minutes (follow the baking directions on the crescent roll package), or until bottoms are golden brown.
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19
Be sure to watch because the bottoms will get much darker than the tops.
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20
Serve hot!
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21
ENJOY!
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22
!
