1/2 c. sugar
1/3 c. vinegar
1 c. water
1/4 c. asparagus juice
1 tsp. lemon juice
1/2 tsp. salt

Boil ingredients five minutes. Add:

2 env. gelatin dissolved in 1/2 c. cold water
1/2 c. chopped pecans or almonds
1 c. chopped celery
1 can green asparagus, cut up
1 jar pimientos, drained

Congeal and serve with bleu cheese dressing, if desired.

BLEU CHEESE DRESSING:

2 (4 oz.) pkgs. bleu cheese
1/2 c. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. salad oil

Mix 1/3 crumbled cheese with vinegar, sugar, salt and mustard in a bowl, using fork to mash cheese into mixture. Slowly add oil, beating constantly with rotary beater, until well blended. Stir in remaining cheese and refrigerate.