Asparagus Salad

1. 1

   Drain asparagus, reserving 1/4 cup liquid.

2. 2

   Chop asparagus and set aside.

3. 3

   Sprinkle gelatin over water in a small saucepan; let stand for 1 minute.

4. 4

   Cook over medium heat until gelatin dissolves, stirring constantly.

5. 5

   Remove from heat and pour into container of electric blender.

6. 6

   Add reserved liquid, lemon juice, mayonnaise, cream cheese and onion; blend until smooth.

7. 7

   Stir in pecans and asparagus and spoon into an 8-inch square pan.

8. 8

   Cover and chill until firm.

9. 9

   Cut into 9 squares and serve on lettuce. Yield: 9 servings, 100 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.