Asparagus Aspic
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A home-kitchen version of asparagus aspic, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 3/4 c. sugar
- 1 c. water
- 1/2 c. white vinegar
- 1/2 tsp. salt
- 2 envelopes Knox gelatine
- 1 c. finely chopped celery
- 2 Tbsp. grated onion
- 1/4 c. lemon juice
- 1 small jar pimiento, chopped and drained
- 1/2 c. chopped pecans
- 1 large can asparagus, chopped
- 1/4 c. asparagus liquid
Method
Boil for 3 minutes the first 3 ingredients. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water and add to boiled mixture. Cool until syrupy. Add remainder of ingredients. Combine and refrigerate. Serves 6 to 8.
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