Ingredients

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup finely chopped fresh chives
• 1 tablespoon whole-grain mustard
• 1 cup long-grain white rice
• Kosher salt and freshly ground pepper
• 2 bunches asparagus, trimmed and cut into 1-inch pieces
• Juice of 1 lemon, plus wedges for serving
• 1 tablespoon unsalted butter
• 4 6-ounce ham steaks
• 2 tablespoons packed light brown sugar

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Instructions

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 chive sauce and lemon wedges.
4. Photograph by Justin Walker