Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1 teaspoon butter
- 1/2 cup finely chopped onion
- 1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
- 2 envelopes unflavored gelatin
- 11 to 12 ounces lobster chunks (frozen or canned is fine)
- 1 can condensed cream of asparagus soup
- 3 (8-ounce) packages cream cheese
- 1 cup mayonnaise
- 1/2 teaspoon salt
- Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
- Crisp crackers and thinly sliced brown bread for serving
Preparation:
Melt the butter in a small skillet and saute the onion over low heat until soft. Place the sauteed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree.In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.
Yield: 10 to 12 servings
Recipe Source: Fashionable Food by Sylvia Lovegren (MacMillan)
Reprinted with permission.
