1 package refrigerated crescent rolls (large size rolls)
½ teaspoon dried tarragon
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 tablespoon butter, melted
1 teaspoon minced garlic
8 ounces smoked Provolone cheese, chopped
1 pound asparagus, trimmed and cut to same lengths (cut in half lengthwise if thick)
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
Roll out crescent rolls, pinching all the seams together to form one large rectangle, approximately 13” x 9”, rolling up edges. Prick bottom of crust with a fork (docking). Sprinkle the tarragon, salt and pepper evenly over the crust. Bake for 7 minutes, remove from oven.
Mix together butter and garlic and brush evenly over the bottom of the crust. Sprinkle cheese evenly over crust. Arrange asparagus spears over cheese, with tops all pointing the same direction. Brush spears with olive oil and sprinkle with salt and pepper, if desired.
Return to oven and bake for 12 – 15 minutes more or until crust is golden brown and asparagus is tender-crisp.
Cut into desired sized pieces and serve while warm.