Dolly Corban'S Asparagus Salad - cooking recipe

Ingredients

2 pkg. plain gelatin
1 1/2 c. water
1 c. sugar
1/2 c. vinegar
1 can cut asparagus spears (undrained)
2 tsp. lemon juice
1/2 tsp. salt
1 c. chopped celery
1/2 c. chopped pecans
2 Tbsp. drained chopped pimentos

Preparation

Soak gelatin in 1/2 cup cold water; heat to boiling 1 cup water with sugar, vinegar and salt.
Add gelatin mixture to hot liquid and stir until dissolved.
Cool.
Add remaining ingredients including asparagus juice.
Pour into bowl, chill until set.
Cut into squares.
Garnish; mayonnaise and lettuce if desired.