In 1 quart saucepan, bring water to boil. Add bulgur. Cover and let stand 15 minutes, or until liquid has been absorbed. Fluff with fork.
In large bowl combine pimientos, vinegar, oil, chives and thyme. Add bulgur.
Blanch asparagus in boiling water 4 minutes. Slice diagonally into 2-inch sections. Add bulgur mixture. Combine well.