Asparagus Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can asparagus
1 envelope unflavored gelatin
1 c. water
1/4 c. lemon juice
4 oz. low-fat cream cheese
1 Tbsp. diced onion
1/3 c. chopped pecans
1/2 c. reduced-calorie mayonnaise
lettuce leaves

Preparation

Drain asparagus, reserving 1/4 cup liquid.
Chop asparagus and set aside.
Sprinkle gelatin over water in a small saucepan; let stand for 1 minute.
Cook over medium heat until gelatin dissolves, stirring constantly.
Remove from heat and pour into container of electric blender.
Add reserved liquid, lemon juice, mayonnaise, cream cheese and onion; blend until smooth.
Stir in pecans and asparagus and spoon into an 8-inch square pan.
Cover and chill until firm.
Cut into 9 squares and serve on lettuce. Yield: 9 servings, 100 calories per serving.