3/4 c. sugar
1 c. water
1/2 c. wine vinegar
2 env. Knox Gelatin (soak in 1/2 c. cold water)
1/2 tsp. salt
Juice of half lemon
2 tsp. grated onion
1 c. chopped celery
1/2 c. chopped pecans
2 pimientos, chopped
1 can asparagus tips or cut pieces (drain liquid)

Mix sugar, water and vinegar. Bring to a boil. Add soaked gelatin to hot mixture and cool. Add other ingredients and pour into large bowl. Chill. Serves 8 to 10.