1 can asparagus soup
1 (3 oz.) pkg. lime Jello
1 (8 oz.) pkg. cream cheese
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. chopped celery
1 tbsp. green onion
1/2 c. green pepper, chopped
1/2 c. chopped pecans or slivered almonds

Heat soup and jello to boil and stir until dissolved. Stir in cream cheese, water and mayonnaise until blended. Add remaining ingredients. Mold. Top with sour cream.