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Recipe by Pillsbury
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Prep Time
0min
Total Time
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Heat oven to 375°F. Separate crescent dough into four rectangles. Place in ungreased 10-inch pie pan or 9-inch square pan; press over bottom and up sides to form crust. Flute edges of crust in pie pan. Arrange asparagus and shrimp evenly over bottom crust. In medium bowl, blend eggs, salt, pepper, cream, margarine, lemon juice and soup until smooth; pour over asparagus and shrimp.
Bake at 375°F. for 45 to 55 minutes or until crust is deep golden brown and knife inserted near center comes out clean. If crust becomes too brown, loosely cover with foil last 10 minutes of baking. Sprinkle with cheese; let stand 5 minutes before serving.
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