1 (14 oz.) can asparagus spears
2 green onions, chopped
1/4 c. butter
1 tbsp. flour
1/2 tsp. salt
Dash of pepper
1/2 c. half and half
2 tbsp. diced pimento
1/2 c. grated Parmesan cheese

Drain asparagus; reserve liquid. Saute onions in butter until transparent. Stir in flour, salt and pepper to make a paste. Add 1/2 cup reserved liquid and half and half and cook until thick, stirring constantly. Stir in pimento.

Arrange asparagus spears in shallow baking dish; pour sauce over top. Sprinkle with cheese. Bake at 400 degrees for 20 minutes or until asparagus is heated through and cheese is lightly browned. Serves 6-8.