Ham Steaks With Asparagus-Rice Salad
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Sour Cream1 tbsp
Grain Mustard (whole-)1 cup
White Rice (long-grain)1 tbsp
Unsalted Butter2 tbsps
Light Brown Sugar (packed)Directions:
1
Mix the mayonnaise, sour cream, chives and mustard in a bowl
2
Bring a saucepan of water to a boil
3
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
4
Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes
5
Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water
6
Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper
7
Heat the butter in a large nonstick skillet over medium-high heat
8
Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes
9
Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts
10
Season with pepper
11
Serve with the rice salad, the remaining chive sauce and lemon wedges
12
Photograph by Justin Walker