1 (3 oz.) lemon Jello
1 (8 oz.) Philadelphia cream cheese
1 can cream of asparagus soup
1 can asparagus, drained
1/2 c. chopped celery
2 tsp. chopped onion
1/2 c. chopped nuts
1/2 c. mayonnaise
1 c. boiling water
2 tsp. lemon juice

Dissolve Jello in water. Blend cheese and soup, add all ingredients, mix well, pour into 8x10 inch dish, chill.