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.
Possum Kingdom Lake Cookbook
Mc Formatted using Mc Buster 2.0d by Barb on 4/7/98