1 (8 oz.) pkg. cream cheese
1 (10 3/4 oz.) can asparagus soup
1 (3 oz.) pkg. lime Jello
1 c. mayonnaise
1 (8 oz.) can asparagus, cut up
3/4 c. chopped celery
1/2 c. sliced almonds
1/4 c. asparagus liquid
Pimentos (optional)

Place soup and cheese in large saucepan. Heat slowly, stirring until smooth. Add Jello; stir until Jello is dissolved. Remove from heat. Cool. Add mayonnaise. Drain asparagus, reserving 1/4 cup of the liquid. Add liquid to the mixture. Add asparagus, celery, and almonds to mixture. Pour into 8 x 8 inch pan or 9 small molds. Chill until firm. Serves 8 to 9. May be garnished with pimentos.