From Food Network Magazine April 2014
1. Mix the mayonnaise, sour cream, chives and mustard in a bowl.
2. Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.
3. Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining sauce and lemon wedges.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 456 | ||
Calories from Fat: 199 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 107mg | 33 % | |
Sodium 2448.6mg | 84 % | |
Potassium 790.9mg | 21 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 24.1g | ||
Protein 37.8g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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