1 pound fresh asparagus
1 package crescent roll dough
1 cup Monterey Jack cheese, grated
¼ cup real bacon bits
¼ cup green onion, finely chopped
Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender. Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear. Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned. Slice and serve.