Beautiful and delicious! You can roast asparagus, steam it, add chopped nuts, etc., but there are still limitations. There's just so much you can do with it. But this is the first time in a long time I've seen asparagus prepared in such an extraordinary way. I was really impressed with this and only deviated by using chopped roasted red peppers for the pimiento, essentially the same thing. I also drizzled the asparagus with a little melted butter before sprinkling with the remaining ingredients. My only criticism is that to have cooked this for 8 minutes as the recipe directs would have been far too long, and in my view would have ruined the dish. At 4 minutes my thin asparagus spears were still bright green and crisp tender. Just test it with a fork--when you can pierce it easily but with still a bit of firmness it's done!