1 small box lemon gelatin
2 chicken bouillon cubes
1 cup boiling water
1/2 cup cold water
1/2 cup Green Goddess dressing
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 (14 1/2 ounce) can cut asparagus, drained
1/2 cup diced celery
2 tablespoons finely chopped green bell pepper

Dissolve gelatin and bouillon cubes in boiling water. Add cold water, Green Goddess dressing, mayonnaise and lemon juice, beating with rotary beater until smooth. Chill until partially set or about 20 minutes.

Fold in drained asparagus, celery and green pepper. Turn into six (1/2 cup) individual salad molds. Chill until firm, about 3 hours.