Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
Heat undiluted soup to boiling and add gelatin mixture.
Stir to thorougly dissolve gelatin.
Cool to room temperature.
Mix mayonnaise and cream cheese and add to soup mixture.
Add onion, olives, asparagus tips and toasted pecans.
Pour into serving dish and chill until set.
Serve on lettuce leaf.
NOTE: Cooking time refers to chilling time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.41 Kcal (969 kJ)
Calories from fat	211.77 Kcal
		% Daily Value*
Total Fat	23.53g	36%
Cholesterol	14.09mg	5%
Sodium	493.54mg	21%
Potassium	118.37mg	3%
Total Carbs	3.93g	1%
Sugars	1.51g	6%
Dietary Fiber	2.11g	8%
Protein	3.92g	8%
Vitamin C	1mg	2%
Iron	0.4mg	2%
Calcium	37.4mg	4%

Amount Per 100 g
Calories	263.29 Kcal (1102 kJ)
Calories from fat	240.95 Kcal
		% Daily Value*
Total Fat	26.77g	36%
Cholesterol	16.03mg	5%
Sodium	561.54mg	21%
Potassium	134.68mg	3%
Total Carbs	4.47g	1%
Sugars	1.72g	6%
Dietary Fiber	2.4g	8%
Protein	4.46g	8%
Vitamin C	1.1mg	2%
Iron	0.5mg	2%
Calcium	42.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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