1 1/2 lb. fresh asparagus or 2 pkg. frozen asparagus, thawed
3 eggs
1 tsp. salt
1/4 tsp. pepper
3/4 c. saltine cracker crumbs
1 (2 oz.) jar pimento
1 c. Monterey Jack cheese, cubed
1 c. milk
2 to 3 tbsp. butter
4 slices bacon, fried and crumbled

Beat eggs. Add salt, pepper, cracker crumbs, pimento, cheese and milk. Stir in asparagus. Pour into 1 1/2 quart greased casserole dish. Melt butter and pour over top. Bake uncovered 30 to 40 minutes at 350 degrees (or until custard has set). Spread bacon over top for last 10 minutes. Can be made ahead of time, but don't pour butter on until ready to bake.