1 pkg. frozen asparagus spears, cooked, drained and cooled
4 c. diced cooked chicken
1 c. diced celery
2 tbsp. finely chopped onion
1/4 c. sliced stuffed olives
1/3 c. slivered almonds, toasted
1/4 tsp. salt
Dash pepper

Mix well and chill.

DRESSING
1/2 c. mayonnaise
1 c. catsup
1 tbsp. brandy
1/4 c. stuffed olives, sliced
2 tbsp. chili sauce
1/4 tsp. paprika
1/4 tsp. Dijon mustard
Dash pepper

Chill; pour over chicken mixture and mix lightly but well. Serves 6 to 8.