Asparagus is in season! Unfortunately, most retro Jell-o salads use canned Asparagus. No worries-you can use your leftover cooked fresh asparagus instead. This is a pretty one with nice texture on account of the pecans and pimentos. Happy Wiggle Wednesday.
Asparagus Salad
3/4 c sugar
pinch salt
1/2 c. vinegar
1 c. cold water
2 envelopes unflavored gelatin
1/2 c. hot water
1 c. chopped celery
1/2 c. toasted pecans
1 can asparagus, cut into bite-size pieces
1 can pimento-cut into strips (jar-either the 2 oz or 4 oz jar will work fine)
Juice of 1/2 lemon
1 tbsp. onion, scraped
Combine sugar, salt, vinegar and cold water; bring to boil. Continue boiling for 5 minutes. Dissolve gelatin in hot water. Remove boiling mixture from heat; add gelatin. Cool. Combine remaining ingredients; add to liquid mixture. Chill until firm.
