10 3/4 oz. can condensed asparagus soup
3 oz. lime gelatin
8 oz. cream cheese, softened
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. celery, chopped
1 tbsp. onion, grated
1/2 c. green pepper, chopped
1/2 c. chopped pecans

Heat soup to boiling. Remove from heat, add gelatin. Stir until dissolved and add cheese, mixing until melted. Add water and mayonnaise, heat until blended. Add remaining ingredients. Pour into a 1 1/2 quart mold. Chill. Garnish with asparagus spears. Serves 6-8. Best made a day ahead.