A quick and delicious hot appetizer, to especially be enjoyed in spring time, when the asparagus is most lovely and tender.

1 container Pillsbury croissants
1 bunch fresh asparagus
1 pkg. cream cheese
2 T. melted butter
Dash of white pepper

Separate and roll out the crossaints, brush with melted butter, cut and steam aspargus tips for 3 minutes, place one slice of cream cheese on each croissant triangle, place two to three asparagus on top of cream cheese brush with melted butter and dash with white pepper, a very light application of pepper.

Fold and bake according to croissant package recommendations. Serve immediately from the oven or place in chaffing dish.

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