Eggs in herb sauce - sl 4/88

Yield: 6 Servings

Measure Ingredient
24 Fresh asparagus spears
¼ cup Mayonnaise
8 ounces Carton commercial sour cream
1 Lemon's juice
½ teaspoon Salt
¼ teaspoon White pepper
¼ teaspoon Sugar
2 teaspoons Fresh parsley; minced
1 teaspoon Fresh dillweed; minced
1 teaspoon Fresh chives; minced
8 Eggs; hard-cooked, divided
12 ounces Package cooked 6" x 4" ham slices
Fresh dillweed

Snap off tough ends of asparagus. Remove scales, if desired, with a knife or vegetable peeler. Cook asparagus, covered, in boiling water 6 to 8 minutes; drain. Cover and chill.

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, sugar, parsley, minced dillweed, and chives; mix well. Mash 1 hard-cooked egg; add to mayonnaise mixture, and mix well. Cover and chill.

Place 4 asparagus spears on 2 ham slices. Roll ham around asparagus spears, secure with a wooden pick. Place ham-wrapped asparagus on a serving platter. Repeat procedure with remaining ham and asparagus, Slice 6 eggs, arrange slices over ham. Spoon about ¼ cup herb sauce over each serving. Sieve remaining egg. Sprinkle over each serving. Garnish with fresh dillweed. Serve chilled. Yield: 6 servings.

Rosmarie Brautigan of South Carolina, in April, 1988"Southern Living".

Typos by Jeff Pruett.

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