1 (10 oz.) pkg. frozen asparagus spears, cook slightly and drain
3/4 c. milk
1/2 c. Ritz cracker crumbs
1/2 c. chopped pimiento
1 tbsp. butter
1 tbsp. flour

Place asparagus in greased casserole; sprinkle with pimiento. Melt butter and blend in flour; add milk and simmer until thickened.

Pour over asparagus, top with crumbs. Bake 350 degrees until hot and bubbly. Serves 4-6.