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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 finely chopped onion
  • 2 teaspoons diced pimientos
  • 1/2 cup finely chopped pecans
  • 1/2 cup mayonnaise
  • Celery leaves
  • Chopped pimientos
  • Lemon slice


  • 1. 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.
  • 2. 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.
  • 3. Unmold; garnish with celery leaves, chopped pimientos and lemon slice.

Nutrition Facts

1/2 cup: 320 calories, 27g fat (9g saturated fat), 38mg cholesterol, 421mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 5g protein.


Average Rating:
  • FriedaG
    Feb 2, 2008

    A very dear lady provided a molded asparagus salad for a my wedding attendants' luncheon in 1975. I remember everyone loving it and the lady graciously gave me the recipe for my bride's recipe box. For some reason, though, I never made it myself until I ran across the above recipe in Country Woman magazine. I checked to see if the two recipes were similar and learned they were almost identical. The next time I was asked to take a dish to a shower, I made this. It was a great success and I enjoyed the nostalgia.

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