1 (6 oz.) box lime Jello
1/2 c. hot water
1 tsp. vinegar
2 cans asparagus soup
1 c. lite mayonnaise
1 c. chopped celery
1 c. shredded unpeeled cucumbers
1 tbsp. minced onion
1 tbsp. minced parsley

Heat first 4 ingredients until dissolved. Add 1 cup lite mayonnaise. Chill until jelled. Whip with electric mixer until fluffy. Add balance of ingredients. Mix well. Pour into mold and chill or into an 8 x 8 inch or 9 x 13 inch dish. 6-8 servings.