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|
|Calories from Fat: 199 (44%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 456
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