1 can Pillsbury crescent roll dough
2/3 c. chopped onion
1 can cream of asparagus soup, undiluted
1 1/2 c. finely shredded Cheddar cheese, divided
4 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. lemon pepper seasoning

Line a 9x13 dish or pan with the crescent dough, sealing the edges of the crescents together. Push dough about 1/2 inch up the sides of the pan. In a mixing bowl, combine the onion, soup, 1 cup Cheddar, eggs, salt and lemon pepper seasoning. Beat well. Pour into baking pan and sprinkle remaining cheese over the top.

Bake in a 375°F oven for about 30 minutes. Remove from oven and allow to cool slightly before cutting into small squares.