So, Monday’s menu goes like this. Mimi…Mom I’m going to want a snack after my run, what do we have? Me, Hmm…I’ll come up with something. Me, how long is your run? Mimi, almost an hour; so you have time to figure it out…
Use what you have and make what you can. I have asparagus, I have Pillsbury crescent rolls, cheese, olive oil, homemade hidden valley ranch dressing and imagination. Asparagus crescent papoose with ranch dressing. Yum and all gone. 
Asparagus crescent papoose
By Published: April 1, 2013
So, Monday’s menu goes like this. Mimi…Mom I’m going to want a snack after my run, what do we have? Me, Hmm…I’ll come up …
Ingredients
- 1 bunch fresh asparagus
- 1 roll Pillsbury crscent rolls
- 1 Tablespoon olive oil
- to taste salt and pepper
- 1/2 teaspoon Cherry balsamic vinegar
- 1/2 cup cheese
Instructions
- Clean and cut the hard stalks off of the asparagus. Preheat the over as per the Pillsbury package directions. In a sauce pan heat the olive oil. Place the asparagus in the heated olive oil, add salt and pepper, drizzle with balsamic and cook about 3 minutes on med high, or until the stalks get just a little flexible. Remove from heat and set aside. Take the sections of crescent roll, add cheese and 2 to 3 stalks of asparagus. Roll crescent rolls big end of the triangle to the little tip. Cook as the package directs. Serve with home made ranch dressing.
