In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings.
Heat MILNOT and butter, and add to beaten yolks. Blend well with vegetable mixture.
Fold in beaten egg whites. Bake in well-buttered casserole placed in pan of hot water at 375° F about 40 to 50 minutes, or until blade of knife comes out clean.
Garnish top with flowers made of extra cooked asparagus tips with pimento centers.Servings: 6 to 8