1 (10 oz.) pkg. frozen asparagus spears
1 tbsp. red wine vinegar
1 tbsp. each vegetable oil and water
1/2 tsp. Dijon mustard
1/8 tsp. garlic powder
1/8 tsp. salt
1/16 tsp. pepper
1 1/2 tsp. chopped pimiento, drained
Lemon slices

In an 8-inch skillet over medium heat, cook asparagus according to package directions using 1/4 teaspoon salt. Drain well and keep hot.

Meanwhile, in a small bowl, whisk vinegar, oil, water, mustard, garlic powder, salt and pepper until well blended. Add pimiento. Pour over hot asparagus. Cook over low heat, spooning vinaigrette over asparagus, until heated through.

To serve, transfer asparagus to a serving dish. Pour vinaigrette over and garnish with lemon. Serve hot or at room temperature.