Sweet and Sour Aspic

1/3 cup sugar granulated
½ cup water
¼ teaspoon vinegar (wine or tarragon)
1/8 teaspoon salt
1 envelope plain gelatin
¼ cup cold water
½ cup chopped celery
½ cup pecans, chopped
1 sm. jar pimientos, diced
½ cup asparagus cut in 1" lengths
¼ cup lemon juice
1 teaspoon onion grated

In a sauce pan blend together sugar, water, vinegar and salt. Bring to a boil. Soften gelatin in cold water and add sugar to vinegar. Place celery, pecans, pimientos, asparagus, lemon juice and onion in small square 8" greased pan. Add heated mixture and chill in refrigerator until set. Serve on bed of lettuce, garnish with mayonnaise and paprika.