1 lb. fresh med. slender (tough ends removed) asparagus spears
3 oz. shredded Swiss cheese (3/4 c.)
2 tbsp. chopped canned pimento
3 tbsp. toasted sesame seeds
3/4 tsp. dried, crushed tarragon

Can use 1 (10 oz.) package frozen asparagus.

I prefer 2 tablespoons chopped roasted red peppers (from jar).

In 10-inch skillet, cook asparagus spears in boiling salted water until tender-crisp, drain. Toss together cheese, roasted red peppers, tarragon and sesame seeds; sprinkle over asparagus. Heat in 350 degree oven until cheese just starts to melt, about 3 minutes. Serves 4.