3/4 c. sugar
1 c. liquid from canned asparagus
1/2 c. white vinegar
2 envelopes unflavored gelatin
1/2 tsp. salt
1 c. chopped celery
1/2 c. finely chopped nuts
1 sm. can green asparagus tips, sliced
Juice of 1/2 lemon
2 tsp. grated onion
1 sm. can chopped pimento

Mix sugar, liquid and vinegar. Bring to a boil. Add gelatin which has been dissolved in 1/2 cup cold water.

When cool, add other ingredients and pour into mold.