• 2 pkgs. frozen asparagus pieces
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 eggs
• 1 1/2 C. saltine crackers, crushed
• 1 sm. jar diced pimientos
• 1 8oz. pkg. Velveeta cheese, cubed
• 1 C. butter

In bowl, mix salt, pepper and eggs. Add defrosted asparagus pieces, pimientos and Velveeta cheese. Place in greased casserole (2 qt. size) and cover with crushed cracker crumbs. Top with pieces of butter and place in 350-degree oven for 1 hour (uncovered). Casserole will resemble a quiche and the cracker crumbs and butter will be toasted.

Use a casserole with deeper sides than a square pan as the filling does tend to bubble up.