Molded Asparagus Salad

• 1 cup sliced fresh asparagus
• 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 1/2 teaspoon lemon extract
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 2 teaspoons finely chopped onion
• 2 teaspoons diced pimientos
• 1/2 cup finely chopped pecans
• 1/2 cup mayonnaise
• Celery leaves
• Chopped pimientos
• Lemon slice

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

fresh asparagus, condensed cream, cream cheese, lemon gelatin, boiling water, lemon extract, celery, green pepper, onion, pimientos, pecans, mayonnaise, celery, pimientos, lemon slice

Taken from www.tasteofhome.com/recipes/molded-asparagus-salad/ (may not work)