Yield: 6 Servings
|24||Fresh asparagus spears|
|8 ounces||Carton commercial sour cream|
|¼ teaspoon||White pepper|
|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|
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.