1 can asparagus soup, undiluted
1 c. sour cream
1 c. mayonnaise
3/4 c. slivered celery
1/2 c. chopped green onion
2 env. Knox gelatin dissolved in 1/2 c. cold water
Dill weed to taste

Heat soup and add Knox gelatin that is softened. Stir to dissolve. Cool slightly. Add sour cream, mayonnaise, celery, green onions and dill weed. mix well. Pour into a "Pammed" mold and chill until firm.

I have added a drained can of cut asparagus tips to this, or cooked frozen peas for color.

VARIATION: Use tomato soup and put in baby shrimp or shredded crab. Substitute curry for dill. This is a firm salad that will pop out of mold. Serves: 8 to 10.