Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ham Steaks with Asparagus-Rice Salad
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 649 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 104 milligrams
- Sodium
- 2622 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 3 grams
- Protein
- 41 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 649 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 104 milligrams
- Sodium
- 2622 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 3 grams
- Protein
- 41 grams
Ingredients
Directions
- Mix the mayonnaise, sour cream, chives and mustard in a bowl.
- 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.
- 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 chive sauce and lemon wedges.
