Souffle Asparagus Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of asparagus soup, undiluted
1 Tbsp. lemon juice
1 pkg. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 (10 1/2 oz.) can green asparagus spears, drained
1/2 c. chopped celery

Preparation

Heat soup in saucepan.
Stir in lemon juice and gelatin which has been softened in cold water.
Beat in softened cream cheese and
sour
cream.
Chill until partially set.
Fold in drained cut asparagus and chopped celery.
Pour into an oiled 1 quart loaf
mold or mold of your choice.
Chill until firm. Unmold
and garnish with hard-cooked egg slices or garnish of your choice.