Crab-Asparagus Pate - cooking recipe

Ingredients

1 1/2 c. canned asparagus cuts and tips, reserving 2 Tbsp. liquid
2 envelopes unflavored gelatin
1 can cream of asparagus soup
3 (8 oz.) pkg. cream cheese
1/4 tsp. celery seed
1/2 c. finely chopped onion
1 c. mayonnaise
2 cans crab, drained
1/2 tsp. salt
2 Tbsp. lemon juice

Preparation

Drain asparagus; puree in blender.
Soften gelatin using the 2 tablespoons liquid and 2 tablespoons lemon juice.
Heat soup and cheese together over low heat, stirring until smooth.
Add remaining ingredients; heat until gelatin melts.
Put in mold. (Entire mixture fits in a 2-quart mold or can be broken down into smaller ones.)
Enjoy!