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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
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,

Printed from tasteofhome.com Oct 12, 2008

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Molded Asparagus Salad cont.

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.

Yield: 6-8 servings.