Asparagus Salad - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chopped asparagus
1 c. vinegar
4 envelopes unflavored gelatin
2 c. chopped celery
14 oz. chopped pimento, drained
juice of 1 lemon
2 c. sugar
1 tsp. salt
1 c. cold water
1 c. chopped pecans
2 small onions, grated

Preparation

Drain asparagus, reserve juice and add water to make 2 cups. Combine juice mixture, sugar, vinegar and salt and bring to a boil.
Soften gelatin in cold water and add to hot mixture.
Stir until blended.
Chill until egg white consistency.
Add remaining ingredients.
Mix well.
Chill until firm.
Makes 12 to 15 servings.