Ingredients
1 cup sliced fresh asparagus1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted1 package (8 ounces) cream cheese, cubed1 package (3 ounces) lemon gelatin1 cup boiling water1/2 teaspoon lemon extract1/2 cup diced celery1/2 cup diced green pepper2 teaspoons finely chopped onion2 teaspoons diced pimientos1/2 cup finely chopped pecans1/2 cup mayonnaiseCelery leavesChopped pimientosLemon slice
Preparation
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.
