2 pkgs. Knox gelatin (plain)
1/2 tsp. grated onion
1 1/2 c. water
1 tbsp. lemon juice
3/4 c. sugar
1/2 c. white vinegar
1/2 tsp. salt
1 jar chopped pimiento
1 can sliced water chestnuts, drained
1 can long asparagus spears, drained

Dissolve gelatin in 1/2 cup cold water. Mix 1 cup water, sugar, vinegar and salt together; bring to boil. Remove from heat and stir in gelatin mixture until well blended. Let cool about 5 minutes. Add onion, lemon juice, pimiento and water chestnuts. Put into an oblong dish. Lay asparagus spears on. Chill. Serve on lettuce with a dollop of mayonnaise.