Source: Spark Recipes
1 Tbl butter
1 green onion (green parts only) julienned
salt and pepper
1 bunch or 1 pound asparagus
2 large eggs
4 large egg whites
1.25 Cups half and half
1.5 cans of reduced fat crescent rolls or 12 individual rolls
1 Cup (4 oz.) shredded Gruyere cheese
1. Preheat oven to 350 degrees.
2. Unroll canned crescent rolls and separate into triangles. Lay each triangle into a 9-inch pie plate, slightly overlapping to create a pastry. Tuck edges over and flute if desired (set aside).
3. Melt the butter in a skillet over medium heat. Snap off hard ends of asparagus and chop the rest on an angle for 1/2" to 1" long pieces. Add to pan with green onion and cook on medium heat for 6-8 minutes until the asparagus is barely tender (set aside).
7. Turn pie plate and cook for 20 to 30 minutes more until center is just set. Let rest for 10 minutes and serve.