Asparagus Roll-Ups

• 2 tablespoons whipped cream cheese (I used low fat)
• 2 tablespoons mayonnaise (I used fat free)
• 2 tablespoons dry dill weed
• 1 12 teaspoons chopped sweet onions (I used scallions)
• 1 (8 ounce) can refrigerated crescent dinner rolls (I used low fat)
• 1 -2 slice prosciutto (you can also substitute lean ham)
• 12 lb trimmed and blanched asparagus spear
• 1 red pepper, cut into thin strips
• 34 cup parmesan cheese
• 1 egg white
• 1 tablespoon water

1. Heat oven to 375.
2. Blanch the asparagus and red pepper until slightly undercooked (you will be baking them later so you don't want them mushy).
3. Drain vegetables.
4. Using a fork, beat the cream cheese, mayonnaise and dill weed together in a small bowl until smooth.
5. Add the onion and mix thoroughly.
6. Separate the dough into eight triangles and spread each with the cream cheese mixture and sprinkle with a small bit of parmesan.
7. Cut the prosciutto into thin strips and place onto the prepared dough.
8. Add 1-2 asparagus spears and 1 pepper strip to each and roll up and place on ungreased cookie sheet.
9. In a small bowl, beat the egg white and water.
10. Brush onto the roll-ups.
11. Bake for 12-14 minutes or until golden.
12. Cheese will be HOT!
13. Allow them to sit on the cookie sheet for a minute or so before serving.

whipped cream cheese, mayonnaise, dill weed, sweet onions, also substitute lean ham, spear, red pepper, parmesan cheese, egg, water

Taken from www.food.com/recipe/asparagus-roll-ups-228895 (may not work)