2 pkgs. Knox gelatin dissolved in 1/2 c. warm water
8 oz. cream cheese
1 can cream of asparagus soup
1/2 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. onion flakes
1 1/2 c. chopped celery
1 c. nuts, chopped fine

Heat cream cheese and asparagus soup until smooth. Add the rest of ingredients. Mix all and fold. Refrigerate overnight. Serve with asparagus spears. Serves 8 generously.