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Asparagus Salad

Asparagus Salad

3/4 cup of sugar
1 teaspoon of salt
1 cup of water
1/2 cup of vinegar
2 env. of Knox gelatin dissolved
1 cup of celery, chopped finely
1 cup of asparagus, cut into one inch strips
1 jar pimiento, chopped
1/2 cup of pecans, chopped

Heat sugar, salt, water and vinegar until sugar dissolves. Add gelatin that has been dissolved in 1/2 cup of cold water. Cool. Add celery, asparagus, pimiento and pecans. Place in mold and refrigerate until firm.