We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad. I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside. I ended up with the dough on both hands that just wouldn't let loose—I can still see my mother's big grin when she came in and spotted me!
- 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 finely chopped 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, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours.
- Unmold; garnish with celery leaves, chopped pimientos and lemon slice. Yield: 6-8 servings.
Originally published as Molded Asparagus Salad in Country Woman March/April 1991, p31
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