Asparagus Mousse

1 can (8 oz.) asparagus (save juice)

1 C. asparagus juice

6 oz. cream cheese

1 1/3 C. mayonnaise

7 oz. lemon gelatin

2 C. boiling water

2 t. (or less) almond extract

1 C. sliced almonds

Drain asparagus, reserving juice. Whip asparagus juice into cream cheese. Add mayonnaise and well-mashed asparagus. Set aside.

Dissolve gelatin in boiling water and cool. When cool, combine ingredients and add extract and sliced almonds. Refrigerate until firm.