Molded Asparagus Salad

1. 1

   Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended.

2. 2

   In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours.

3. 3

   Unmold; garnish with celery leaves, chopped pimientos and lemon slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.