1 package reduced-fat crescent rolls
1 lb. asparagus, woody stems removed
3 oz. fat-free cream cheese
1/2 cup cheddar cheese, grated
1 teaspoon lemon juice
1/4 teaspoon salt and pepper, if desired
1 egg, lightly beaten
Preheat oven to 400°F. Combine cream cheese, shredded cheese, lemon juice, and salt and pepper in a small bowl. Steam asparagus until tender and dry with paper towels. Roll out crescent rolls and separate at the seams. Spread about 1 teaspoon of cheese mix across the wide end of the triangle. Add 2 spears of asparagus and roll-up. Place rolls on a cookie sheet and brush tops with egg wash. Bake for 10 minutes or until golden brown.