Total Calories: 66
In an 8-inch skillet over medium heat, cook asparagus according to package directions, using 1/4 teaspoon salt. Drain well and keep hot.
Meanwhile, in a small bowl, whisk vinegar, oil, mustard, 1/8 teaspoon salt and pepper until well blended. Add onion and pimiento. Pour over hot asparagus. Cook over low heat, spooning vinaigrette over asparagus, until heated through.
To serve, transfer asparagus to a serving dish. Pour vinaigrette over and garnish with lemon. Serve hot or at room temperature.
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