Karen Anne Bush
Ingredients1 h servings 274
- In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.
- In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.
- Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.
Per Serving: 274 calories; 10.4 43.2 6.2 0 528 Full nutrition
ReviewsRead all reviews 5
I used the juice of the asparagus in place of some of the water instead of discarding it. This is a lite, delicious recipe. It's not just for summer, but makes a tasty and pretty holiday sid...
Man this is sooooooooo delish! I thought it sounded nasty and was quite surprised at how good it was!
chunky vegetable jello? I made it out of curiosity, the taste wans't bad ... the texture I couldn't get past.
My family has never let me live this one down. To say the least, asparagus salad left quite an impression on all of them. It has become the standard by which all new recipes are compared. I l...