1 can of all green asparagus, cut (14 to 16 oz. can)
1 c. hot liquid (asparagus juice plus water, if needed)
1 tbsp. gelatin, dissolved in 1/4 c. cold water
1/2 c. mayonnaise (NOT salad dressing)
1/2 c. cream, whipped
1 tsp. salt or slightly less
2 tbsp. lemon juice
1 c. shelled, blanched almonds, chopped in sm. pieces

Heat the 1 cup liquid from asparagus and pour over dissolved gelatin. When partially set, fold in mayonnaise, whipped cream, salt and lemon juice. Add asparagus (which has been well drained) and almonds, cut in small pieces. Pour into a mold and congeal. (Slightly grease mold with Wesson or Crisco oil). Serves 12.