1 pkg. Knox gelatin
1/2 c. cold water
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne hot
2 tsp. grated onion
1/2 c. chopped celery
1/4 c. green bell pepper, chopped
1 tbsp. chopped parsley
1/2 c. chopped olives
1/4 c. pimento
1 c. shrimp (canned)
4 hard boiled eggs, chopped
2 tbsp. lemon juice
3/4 c. mayonnaise

Soften gelatin in water, cold. Over boiling water (double boiler) heat gelatin. Add salt, lemon juice, Worcestershire sauce and pepper. Stir until mixed. Cool. Stir in mayonnaise. Combine remaining ingredients. Pour into a mold, chill until firm. Garnish with cook, cooled asparagus.