1 (15 oz.) can cut asparagus, drained
1/2 tsp. salt
1/2 tsp. white pepper
2 (2 oz.) jars diced pimento, drained
2 eggs, beaten
1 c. buttery cracker crumbs
1 c. milk
1 c. (4 oz.) shredded Cheddar cheese
1/4 c. butter, melted
Optional (canned asparagus spears & pimento strips to decorate)

Combine first 9 ingredients and spoon into a greased 8 inch square baking dish. Bake uncovered at 400 degrees for 30 minutes. Garnish casserole with asparagus spears and pimento strip if desired. Yield: 6 servings.