Asparagus Mousse

I like the way all the different textures and flavors pop in your mouth.

Whip juice into cream cheese.

Add mayo and well mashed asparagus.

Set aside.

Dissolve jello in boiling water and cool.

When cool combine with other indgredients.

Add almond extract and almonds.

Pour into 9x13 pan and refrigerate until firm.

Cut into squares.

cream cheese, lemon jell-o gelatin, boiling water, mayonnaise, almonds, canned asparagus, almond extract