3/4 c. sugar
1 c. water
1/2 c. white vinegar
1/2 tsp. salt
2 envelopes Knox gelatine
1 c. finely chopped celery
2 tbsp. grated onion
1/4 c. lemon juice
1 small jar pimiento, chopped and drained
1/2 c. chopped pecans
1 large can asparagus, chopped
1/4 c. asparagus liquid

Boil for 3 minutes the first 3 ingredients. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water and add to boiled mixture. Cool until syrupy. Add remainder of ingredients. Combine and refrigerate.

Serves 6 to 8.