Pat'S Asparagus Aspic - cooking recipe

Ingredients

3/4 c. sugar
1/2 c. white vinegar
1 c. water
1/2 tsp. salt
2 envelopes Knox gelatine
1/2 c. cold water
1 c. chopped celery
1 small jar pimento, drained
1 small onion (2 Tbsp.), grated
juice of 1/2 lemon
1/2 c. chopped pecans
1 large can asparagus, chopped
1/4 liquid from asparagus

Preparation

Boil together for 3 minutes the sugar, vinegar, 1 cup water and salt.
Dissolve gelatine in 1/2 cup cold water and add to boiled mixture.
Cool until syrupy.
While cooling, mix remaining ingredients.
Mix all ingredients together and refrigerate.