1/2 c. liquid from asparagus
1/4 c. white vinegar
1/3 c. sugar
1/4 tsp. salt
1 env. Knox gelatin
1/2 c. chopped celery
1/2 c. chopped pimento
1/2 c. chopped pecans
1 c. green asparagus, cut up

Put asparagus liquid, vinegar, sugar, and salt in saucepan and bring to a boil. Soften gelatin in 1/4 cup cold water and add to boiling liquid. Remove from heat and stir to dissolve. Add remaining ingredients; pour into mold and refrigerate for several hours or overnight. Serves 5-6.

NOTE: Spray mold with Pam spray as salad has tendency to stick.