Asparagus Salad - cooking recipe

Ingredients

2 (14.5 oz.) cans chopped asparagus
2 c. sugar
1 c. vinegar
1 tsp. salt
1 c. cold water
2 c. chopped celery
1 c. chopped pecans
4 envelopes unflavored gelatin
1 jar chopped pimento, drained
2 small onions, grated
juice of 1 lemon
lettuce

Preparation

Drain asparagus, reserving juice.
Add enough water to make 2 cups.
Combine juice, sugar, vinegar and salt and bring to a boil. Soften gelatin in cold water.
Add hot mixture.
Stir until dissolved.
Chill until consistency of unbeaten egg whites.
Add remaining ingredients except lettuce.
Mix well and pour into an 8-cup mold.
Chill until firm.
Serve on lettuce leaf.