Asparagus Congealed Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1/4 tsp. salt
1 c. boiling water
2 Tbsp. vinegar
1/4 tsp. Worcestershire
2 cans (14 1/2 oz. each) asparagus spears, drained
1/4 c. chopped pimiento
1 Tbsp. onion, finely chopped

Preparation

Dissolve gelatin and salt in boiling water.
Add cold water, vinegar and Worcestershire.
Chill until thickened.
Meanwhile, line 4-cup straight sided mold with asparagus spears.
Trim to height of mold.
Dice remaining asparagus, pimiento and onion into gelatin.
Spoon into mold.
Chill until firm.
Unmold.