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
           -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.