1 oz. Italian Fontina cheese, shredded
1/4 c. finely chopped rinsed drained pimento
3 tbsp. plain dried bread crumbs
1 tsp. butter, melted
1/8 tsp. pepper
1/8 asparagus
1/4 c. canned ready-to-serve chicken broth

In small mixing bowl combine first 5 ingredients; set aside. In shallow 1 quart microwavable casserole arrange asparagus in 2 layers; add chicken broth. Cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave on high (100%) for 2 1/2 minutes, rotating casserole 1/2 turn after 1 minute.

Sprinkle cheese mixture over asparagus. Recover, folding back 1 corner of plastic wrap to allow steam to escape, and microwave on high for 1 1/2 minutes, until cheese melts.