Representative Thomas Abernethy's "Molded Asparagus Salad"

One day, I’ll do a Top Ten Jello Recipes on here. First, however, that would require me to taste at least 10 delicious recipes featuring gelatin, and we are not quite there yet. In this recipe, at least, I had (and took) the option to lay out the salads in miniature form. There’s always something new, no matter how many Jello dishes I eat! Delightful.

Chef Thomas Abernethy

Democratic Representative from Mississippi

Notable:

claiming the Civil Rights movement was a communist plot; voting against every single desegregation-related and civil rights

As always, I followed the recipe word for word, no alterations:

INGREDIENTS

2 envelopes gelatin

1/2 cup cold water

1 large can asparagus, drain and reserve liquid

3/4 cup sugar

1/2 tsp salt

1/2 cup vinegar

juice of 1 lemon

1 tsp grated onion

1 cup chopped water chestnuts

1 cup chopped celery

1/4 cup chopped pimento

INSTRUCTIONS

1) Soak gelatin in cold water.

Classic first Cookin’ with Congress step.

2) To the liquid from the asparagus, add enough water to make 1.5 cups and add the sugar, salt, vinegar and lemon juice and heat together until it boils.

3) Dissolve gelatin in hot liquid. Cool.

4) Add vegetables. Pour into individual molds.

The recipe did allow for one large mold, but frankly, I’ve done plenty of big Jello salads and aspics, and I was ready to go with the little molds. Shake it up.

5) Chill until set. Makes 8 servings.

Voila! If you want to actually watch me attempt to eat it, go to the Cookin’ with Congress Instagram or TikTok. Little Jello cupcakes that, as someone astutely observed on TikTok, look like the bottom of a garbage disposal. Look closely enough and it’s almost like a petri dish — truly beautiful and disturbing.

Verdict:

The sweetness is overpowering, but mixed with raw onion and flaccid, overcooked asparagus…it’s overwhelming. Absolutely one of those recipes where what you see is what you get.