The Bay Area Country Dance Society Website

"Toy Swords"

Note: Count the asparagus bunches, since they may vary in number.  We
need about 150 spears.

4-5 # asparagus, the thinner spears will look prettier and come with
about 30 to a 1# bunch
8 jar pimiento strips or roasted red peppers

Wash asparagus.  Cut top 5-6 inches, put aside bottom parts (eat for
supper??).  Blanch by bringing lightly salted water to a boil and 
adding asparagus.  Cook just until they turn bright green, 1-2 minutes.
They should still be crunchy, almost like raw.  Cool.  Drain pimiento.
If the pimiento strips are wide, you can cut them lengthwise so that
they are thin enough to tie.  Tie one strip with a single knot around
each asparagus spear, about 3/4 inch from the wide end (as if it was a
hilt).