Molded Asparagus Salad 1 cup sliced fresh asparagus 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted 1 package (8 ounces) cream cheese, cubed 1 package (3 ounces) lemon gelatin 1 cup boiling water 1/2 teaspoon lemon extract 1/2 cup diced celery 1/2 cup diced green pepper 2 teaspoons minced onion 2 teaspoons diced pimientos 1/2 cup finely chopped pecans 1/2 cup mayonnaise Celery leaves Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Molded Asparagus Salad cont. Chopped pimientos Lemon slice Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended. In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into greased 5- to 6-cup mold. Chill until firm, about 5 hours. Unmold; garnish with celery leaves, chopped pimientos and lemon slice. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Molded Asparagus Salad Yield: 6-8 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008