12 ounces cooked turkey white meat, cut in 6 slices
4 hard-cooked eggs, sliced
3/4 pound fresh asparagus spears or 1 8-ounce package frozen asparagus spears, cooked and drained
6 pimiento strips
2 envelopes unflavored gelatin
2 13 3/4 ounce cans chicken broth
1/2 cup water
1 thin slice onion
2 tablespoons lemon juice
2 teaspoons prepared horseradish
1 sprig parsley

Trim turkey slices to uniform shapes; arrange in 13x9x2-inch pan. Top each with 4 slices, about 3 asparagus spears, and a pimiento strip. In saucepan soften gelatin in chicken broth and water. Stir in onion, lemon juice, horseradish, and parsley. Bring to boiling, stirring frequently. Remove from heat and strain through cheesecloth. Chill just till syrupy. Spoon a little broth mixture over each salad in pan. Chill till almost set; keep remaining broth mixture at room temperature and stir occasionally. Repeat spooning room-temperature broth mixture over turkey slices and chilling till a thin glaze of gelatin forms. Pour remaining broth mixture around salads in pan. Chill till set. To serve, trim around each turkey slice and transfer to serving plates. Break up remaining gelatin in pan with a fork and arrange around salads on serving plates. Makes 6 servings.

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