Asparagus Salad - cooking recipe

Ingredients

2 pkg. plain gelatin
1 1/2 c. water
1 c. sugar
1/2 c. vinegar
1 (14 1/2 or 15 oz.) can cut asparagus spears, undrained
2 tsp. lemon juice
1/2 tsp. salt
1 c. chopped celery
1/2 c. chopped nuts
2 Tbsp. chopped and drained pimento

Preparation

Soak gelatin in 1/2 cup cold water.
Heat to boiling the remaining 1 cup of water with the sugar, vinegar and salt.
Add gelatin mixture to hot liquid.
Stir until dissolved.
Cool, then add remaining ingredients, including the can of asparagus (including the liquid for asparagus).
Pour into a 7 x 11-inch dish.
Chill until set.
Cut into squares.
Garnish with lettuce and mayonnaise.
Makes 10 to 12 servings.