Ham steaks with rice and asparagus salad

Ingredients:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup finely chopped fresh chives
• 1 tbsp. grainy mustard
• 1 cup long-grain white rice
• 2 bunches asparagus, cut into 2.5cm pieces, ends trimmed
• Juice of 1 lemon + wedges for serving
• 1 tbsp unsalted butter
• 4 ham steaks, 170g each.
• 2 tablespoons light brown sugar

Preparation:

1. Mix mayonnaise, sour cream, chives and mustard in a bowl.
2. Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper; reduce heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and cook until the rice and asparagus are tender, about 3 minutes more. Drain and rinse under cold water, stirring gently to remove excess water. Transfer the rice and asparagus to a large bowl and stir in the lemon juice and half of the chive sauce, seasoning with salt and pepper to taste.
3. In a large nonstick skillet, melt the butter over medium-high heat. Add the ham steaks, overlapping them if necessary, and cook, turning occasionally, until golden brown, about 5 minutes. Sprinkle the ham with brown sugar and cook, turning frequently, until the sugar melts. Season with pepper to taste. Serve with rice salad, the remaining chive dressing, and lemon wedges.