Blanch and shock the asparagus making sure you have retained the color and kept it with a little bite to it.
Drain and rinse the pimento or pepper and rinse, then dice 1/4 inch.
Bring vinegar and sugar to a boil and reduce until you have a glaze. Use a cold plate to test a drop as you go to see how thick it will be when cold.
* You can over cook this so err on the side of caution!