Instructions: Heat oven to 400 degrees.

Lightly grease 10" pie plate.

Reserve 1/4 cup of the water chestnuts.

Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.

Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.

Pour into pie plate.

Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.

Cool 5 minutes.

Garnish with water chestnuts and pimientos.

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