Eggs in herb sauce - sl 4/88
Eggs Breakfast Brunch Asparagus Herbs Sauces
Last updated 6/12/2012 12:57:06 AM. Recipe ID 19525. Report a problem with this recipe.
Title: Eggs in herb sauce - sl 4/88
Categories: Breakfast, Brunch, Eggs, Asparagus, Sthrn/livng
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
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
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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