Drain the contents of: 3 cups canned asparagus tips.

Reserve the liquid. The tips may be cut in two or they may be used whole as a garnish around the edge of the mold.

Soak: 1 tbsp gelatin in: 3 tablespoons asparagus liquid.

Heat the remaining asparagus liquid and dissolve the gelatin in it. Add to make 2 cups of liquid in all: chicken bouillon or canned bouillon.

Season these ingredients with: Salt and paprika.

Chill them. When they are nearly set, combine them with: 2 cups chopped celery, and the cut asparagus tips in a wet mold.

Chill the salad until firm. Unmold and serve with: cream Mayonnaise.