Recipe#1: Wash and break tough ends off asparagus; cook in a large pot of boiling water(large enough so that the asparagus can lie flat) for 7 to 10 minutes or until tender;drain thoroughly.

Drain pimientos and pat dry. Cut into narrow strips.

Put cooked asparagus on a heated serving platter and sprinkle with salt and freshly ground white pepper. Lay the strips of pimiento in a narrow band at right angles to the asparagus across the length of the dish. Serves 6 to 8.

Recipe#2: Lay stalks in a shallow pan. Add just enough boiling salted water to keep from burning. Cover and cook until tender

(15 to 20 minutes). Drain, but there should be almost no water left when the asparagus is done. Serve on a heated platter with melted butter dribbled over them.