Four Seasons Salad Mold - cooking recipe

Ingredients

1 can cream of asparagus soup
1 (3 oz.) pkg. lime gelatin
1 (8 oz.) pkg. cream cheese
1/2 c. cold water
1 (15 oz.) can asparagus, cut up
1/4 c. mayonnaise
3/4 c. chopped celery
1/2 c. chopped pecans or walnuts
1 Tbsp. grated onion

Preparation

Heat soup and juice from asparagus can to boiling.
Remove from heat.
Add gelatin and cream cheese; stir until dissolved. Add water and mayonnaise; beat or stir until blended.
Stir in remaining ingredients; turn into mold or Tupperware container. Garnish on bibb lettuce with white asparagus tips.