2 1/2 pounds asparagus, wash and trim lower 1 1/2 inches.
2 tablespoons juice of one lemon
1/2 cup French vinaigrette
1/2 teaspoon salt
1 (2 oz.) jar pimientos, drained
1/4 cup shredded parmesan cheese
Use an electric or stovetop steamer to cook asparagus. They should be crisp and tender and not over cooked. Drain and place in a 13x9-inch baking dish. Sprinkle lemon juice over asparagus.
Add vinaigrette and salt to asparagus and gently roll asparagus in dish to coat. Cover with plastic wrap and chill for 15 minutes or more.
Arrange marinated asparagus (all in same direction) with vinaigrette in a serving dish. Top asparagus with pimientos and shredded Parmesan cheese.
No Nutritional Information Available