1 (10 oz.) can asparagus soup, undiluted
1 (8 oz.) pkg. cream cheese
1 cup celery, chopped
1 cup pecans, chopped
1 Tbsp. dehydrated onion flakes, do not use fresh
1 Tbsp. lemon juice
3/4 cup mayonnaise
1 pkg. unflavored gelatin
1 (16 oz.) can asparagus spears
1/2 cup asparagus juice
Paprika

Heat soup and cheese and add celery, pecans, onion flakes, lemon juice, mayonnaise and asparagus juice. Stir in gelatin and pour into a 2 quart flat dish, arranging asparagus spears on top, then sprinkle with paprika. Chill in refrigerator several hours. Serve on leaf lettuce.