Preheat oven to 425F. Wash asparagus. Brake off the ends of
asparagus where it snaps. Roll dough into large square and
sprinkle with garlic spread seasoning and Parmesan. Push it in with
your hand or roll it. Cut into thin strips like 1/3 inch wide and 8
inch in length. Roll each asparagus spear (sprinkled side on the
inside) in to the dough. Brush with the fluffed egg. Bake on 425F
for 10-15 min.
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