Ingredients
2 lb fresh asparagus
¾ C. mayonnaise
¼ C. sour cream
1 ½ t. Dijon mustard
1 t. lemon juice
1 ½ t. dried or fresh chopped chives
4 egg whites
½ t. salt
¼ t. white pepper
Pinch sugar
Preparation
Steam the asparagus just until tender, do not overcook. Place in a shallow baking dish and keep warm in an oven heated to 250 degrees.
In a small bowl, combine the mayonnaise, sour cream, mustard, lemon juice and chives. In a separate bowl, beat the egg whites with the salt and a pinch of sugar, until stiff peaks form. Gently fold in the mayonnaise mixture, and blend completely, adding the pepper to taste.
Spoon the meringue over the asparagus and then broil for about 3-4 minutes, or until the meringue is golden brown.
