Congealed Asparagus Salad - cooking recipe

Ingredients

1 c. sugar
1 c. water
2 envelopes plain Knox gelatin, dissolved in 1/2 (extra water)
1 c. celery, chopped
1 small onion, grated
1/2 c. chopped nuts
1 small jar pimentos
juice of 1/2 lemon
1 medium can cut asparagus

Preparation

Bring first 2 ingredients to a boil; add to gelatin.
Add this to celery, onion, nuts, pimento, lemon and asparagus.
Can be used in individual molds or large single mold to be cut into squares. Very good served with turkey or ham.
Serves 12.