3/4 cup white sugar
1/2 cup white wine vinegar
1 cup water
1/2 teaspoon salt
2 (.25 ounce) envelopes unflavored gelatin
1 tablespoon lemon juice
2 teaspoons grated onion
1 cup chopped celery
1/2 cup chopped pecans
1/2 (4 ounce) jar pimentos
1 (10 ounce) can canned asparagus, drained
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.