1 c. sliced fresh asparagus
1 can (10 3/4 oz.) cream of asparagus soup
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1/2 tsp. lemon extract
1/2 c. diced celery
1/2 c. diced green pepper
2 tsp. minced onion
2 tsp. minced pimento
1/2 c. finely chopped pecans
1/2 c. mayonnaise
Celery leaves
Chopped pimento
Lemon slice

Cook asparagus in a small amount of water. Drain and set aside to cool.

In saucepan, heat soup and cream cheese, stirring until well blended. Dissolve the gelatin in boiling water; add the extracts; cool.

Combine gelatin, asparagus, celery, green pepper, onion, minced pimento, pecans, mayonnaise and soup mixture.