May 29th, 2011 —

It’s asparagus season in Michigan! At this time of year, fresh asparagus is regularly on the breakfast menu at White Swan Inn. Grilled chicken and asparagus quiche, asparagus and red pepper tart, ham and asparagus crescent, asparagus and spinach strata… so many delicious options.

Here’s a recipe that’s quick and quite tasty; great for breakfast/brunch or for an alternative add a salad and you’ve got a yummy dinner.

Ham and Asparagus Crescent

1 tube (8 ounce) refrigerated crescent roll dough
2 tablespoons honey mustard
¼ pound smoked ham, chopped
1 cup trimmed asparagus, small pieces
2 ounces Cheddar cheese, shredded

Unroll dough onto ungreased baking sheet; pinching perforations together. Spread honey mustard lengthwise down center third of dough. Place ham and asparagus on top of mustard, top with shredded cheese.

With sharp knife, make diagonal cuts to each side of the dough (approximately 1-1½ inches apart). Crisscross dough over ham and cheese filling, sealing ends by pinching dough together.

Bake in preheated 350° oven 18-22 minutes, or until golden brown. Transfer to serving platter, enjoy. Serves: 2

For your own taste-test, book a reservation during asparagus season at White Swan Inn in Whitehall, Michigan.