Directions:
- Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended.
- In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours.
- Unmold; garnish with celery leaves, chopped pimientos and lemon slice. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.41 Kcal (1287 kJ) | ||
| Calories from fat | 273.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.35g | 47% | |
|---|---|---|---|
| Cholesterol | 14.04mg | 5% | |
| Sodium | 241.33mg | 10% | |
| Potassium | 196.75mg | 4% | |
| Total Carbs | 5.8g | 2% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 12mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 222.67 Kcal (932 kJ) | ||
| Calories from fat | 197.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.98g | 47% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 5% | |
| Sodium | 174.8mg | 10% | |
| Potassium | 142.51mg | 4% | |
| Total Carbs | 4.2g | 2% | |
| Sugars | 1.73g | 10% | |
| Dietary Fiber | 1.95g | 11% | |
| Protein | 3.13g | 9% | |
| Vitamin C | 8.7mg | 20% | |
| Iron | 0.8mg | 6% | |
| Calcium | 27.1mg | 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.
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