Cheddar-Pimento Asparagus Bake

• 2 teaspoons Salt
• 2 pounds Fresh Asparagus
• 12 ounces, weight Sour Cream
• 2 Tablespoons Flour
• 8 ounces, weight Sharp Cheddar, Shredded
• 1 jar (4 Oz. Jar) Diced Pimentos
• 2 teaspoons Lemon Juice
• 1/2 packages (aout 4 Oz. Sleeve) Ritz Style Crackers, Crumbled
• 3 Tablespoons Margarine, Melted

1. 1. Bring 1" of water to boil with salt in a large skillet.
2. 2. Tie asparagus in bundles of 8-10. (I alternate the directions of stems and tips.)
3. 3. Place in boiling water, cover and reduce heat. Simmer 10-12 minutes.
4. 4. Mix sour cream, flour, cheddar and all but 1 tablespoon of pimentos.
5. 5. When asparagus are done, drain and cut off any tough stem ends and cut all in half.
6. 6. Spread sour cream mixture in the bottom of a shallow casserole dish (I use a size that would hold a 9"x13" brownie mix).
7. 7. Place asparagus on top of the mixture and press down gently.
8. 8. Sprinkle with lemon juice.
9. 9. Top with cracker crumbs and then drizzle with melted margarine.
10. 10. Sprinkle remaining pimento pieces (for color effect only, which is great at Christmas).
11. 11. Bake at 350 degrees F for 50-60 minutes.

salt, fresh asparagus, cream, flour, cheddar, pimentos, lemon juice, crackers, margarine

Taken from tastykitchen.com/recipes/sidedishes/cheddar-pimento-asparagus-bake/ (may not work)