10 3/4 oz. condensed asparagus soup
3 oz. lime gelatin
8 oz. cream cheese, softened
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. celery, chopped
1 tbsp. onion, grated
1/2 c. green pepper, chopped
1/2 c. pecans, chopped

Heat soup to boiling. Remove from heat; add gelatin. Stir until dissolved and add cheese, mixing until melted. Add water and mayonnaise; heat until blended. Add remaining ingredients. Pour into 1 1/2 quart mold. Chill, garnish with asparagus spears. Serves 6 to 8. Note: Best made a day ahead.