10 oz. pkg. frozen spears or cut asparagus
2 tbsp. chopped pimiento, drained
2 tbsp. chopped green pepper
1/2 c. condensed cream of celery or mushroom soup
1 tbsp. milk
2 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. In medium saucepan, cook asparagus as directed on package; drain. Arrange asparagus in 1 quart casserole. Combine remaining ingredients, except Parmesan cheese. Bake, uncovered at 350 degrees for 20 to 25 minutes or until bubbly.