Preparation / Directions:
Mix the sugar, water, and vinegar in a non-aluminum saucepan and bring to the boil. Remove from heat and let cool a bit. Dissolve the gelatin in 1/2 cup of cold water, and add the salt. Combine the gelatin mixture with the cooled sugar, vinegar, and water mix and pour into a medium-sized (about 8 x 11) glass or stainless steel baking dish. Put into the refrigerator until the mixture has just started to congeal. Mix in the celery, pecans, pimento, and grated onion. Layer the asparagus horizontally on top and lightly press into the gelatin until the asparagus is just even with the surface. Refrigerate until firm.
Serve with a poppyseed dressing if you wish.