3 medium carrots
12 fresh asparagus spears, trimmer
1 tube Pillsbury refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
Cut carrots lengthwise into quaters. In a large skillet, bring 2 inches of water to a boil. Add the carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.
Cut each piece of bread dough in half. Roll each piece into a 7 inch rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.
Brush with egg white. Combine cheese and oregnao; sprinkle over sticks. Back at 375F for 12 to 14 minutes or until golden brown. Serve warm.
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