Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired.
Cook asparagus in boiling salted water to cover in a large saucepan 4 to 5 minutes or until tender;.
Melt butter in saucepan over medium-high heat; add dry breadcrumbs, and cook, stirring constantly, 2 minutes or until browned. Add asparagus, and toss gently. Sprinkle each serving with cheese and pimientos.
*Substitute 2 (9-ounce) packages frozen asparagus spears, cooked according to package directions.