Congealed Asparagus Salad - cooking recipe

Ingredients

2 envelopes knox unflavored gelatin
1/2 cup cold water
1 (10 ounce) can cream of asparagus soup
1/2 cup mayonnaise
3 (3 ounce) packages cream cheese, softened
1 tablespoon finely grated onion
1 cup sliced stuffed olives
1 cup diced celery
2 (10 1/2 ounce) cans asparagus spears, drained
1/2 cup pecan pieces, toasted

Preparation

Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
Heat undiluted soup to boiling and add gelatin mixture.
Stir to thorougly dissolve gelatin.
Cool to room temperature.
Mix mayonnaise and cream cheese and add to soup mixture.
Add onion, olives, asparagus tips and toasted pecans.
Pour into serving dish and chill until set.
Serve on lettuce leaf.
NOTE: Cooking time refers to chilling time.