1 lb. fresh asparagus spears
1 (2 oz.) jar diced pimento, drained
2 tbsp. lemon juice
1 tbsp. reduced-calorie butter, melted
1/4 tsp. dried whole thyme
1/8 tsp. garlic powder
1/8 tsp. pepper
6 (4 oz.) orange roughy fillets
Vegetable cooking spray
2 tbsp. chopped unsalted cashews

Snap off rough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Combine asparagus and next 6 ingredients; set aside.