- 6 Hard Boiled Eggs
- 1 can Asparagus Spears
- 6 leaves Salad
- Fresh Parsley
- 4 tbs Sour Cream
- 4 tbs Mayonnaise
- 1 tsp prepared Spicy Mustard
- ½ tsp Sugar
- White Pepper
- ½ tsp Fresh or dry finely chopped Parsley
Peel and slice hard boiled eggs with an egg slicer, set aside 6 of the center slices.
Drain asparagus and slice into 1-1½ inch pieces, side aside 12 of the nice tips.
In a bowl stir together sour cream, mayonnaise, sugar and mustard. Fold in chopped parsley and season with salt and pepper to taste.
Line 6 glasses (or for easier clean up, 9 oz clear plastic cups) with a leave of salad. Layer a couple slices of egg, a couple pieces of asparagus and top with a dollop of dressing.
Repeat till glasses are full or you run out of product.
Top with 1 center slice of egg, 2 tips of the asparagus and a sprig of parsley.
Refrigerate before serving.