Heat oven to 375°. In a large saucepan, bring ½ inch of water to a boil. Add asparagus; cover and boil 3 minutes. Drain and set aside. In a small mixing bowl, beat cream cheese, milk and mayonnaise until smooth. Stir in onion, pimentos, salt and pepper. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus, top each with another teaspoonful of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal. Brush with butter; sprinkle with seasoned bread crumbs. Bake for 15 to 18 minutes or until golden brown. Yields 8 servings.