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Title: Eggs in Herb Sauce - Sl 4/88
Categories: Breakfast Brunch Egg Asparagus Southern
Yield: 6 Servings
| 24 | Fresh asparagus spears | |
| 1/4 | c | Mayonnaise |
| 8 | oz | Carton commercial sour cream |
| 1 | Lemon's juice | |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/4 | ts | Sugar |
| 2 | ts | Fresh parsley; minced |
| 1 | ts | Fresh dillweed; minced |
| 1 | ts | Fresh chives; minced |
| 8 | Eggs; hard-cooked, divided | |
| 12 | oz | 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 1/4 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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