3 eggs, well beaten
1 tsp. salt
1/4 tsp. pepper
3/4 c. saltine cracker crumbs
1 pimiento, cut in sm. pieces
1 c. 1/4" cubes cheddar cheese
1 c. milk
1 lb. fresh asparagus, cooked, drained & cut in 2" pieces
3 tbsp. butter, melted

Or 1 (10 oz.) pkg. frozen asparagus.

Add to the eggs, the salt, pepper, cracker crumbs, pimiento, cheese and milk. Stir in the asparagus and pour into a greased 1 1/2 quart casserole. Pour butter over the top. Set into a moderate oven, 350 degrees, and bake, uncovered until the custard has set, about 30 minutes. This dish may be baked ahead and reheated in a warm oven at mealtime. Makes about 6 servings.