Asparagus Brunch Pockets recipe

1 lb. asparagus, trimmed and cut into 1 inch pieces
4 oz. cream cheese, softened
1 Tb. milk
1 Tb. mayonnaise
1 Tb. onion, finely chopped
1 Tb. pimentos, diced
1/8 ts. salt
pinch pepper
1 tube (8 oz.) refrigerated crescent rolls
2 ts. butter, melted
1 Tb. seasoned bread crumbs

In a large saucepan, bring 1/2 inch of water to a boil.
Add asparagus; cover and boil for 3 minutes.
Drain and set aside.
In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth.
Sir in onion, pimentos, salt and pepper.
Unroll crescent dough and separate into triangles; place on ungreased baking sheet.
Spoon 1 teaspoon of cream cheese mixture into center of each triangle; top with asparagus.
Top each with another teaspoon of cream cheese mixture.
Bring three corners of dough together and twist; pinch edges to seal.
Brush with butter; sprinkle with bread crumbs.
Bake at 375* for 15-18 minutes or until golden brown.
Makes 8 servings.