Ingredients:

•           6    Hard Boiled Eggs
•     1 can    Asparagus Spears
• 6 leaves    Salad
•                 Fresh Parsley

Dressing:

•     4 tbs    Sour Cream
•     4 tbs    Mayonnaise
•     1 tsp    prepared Spicy Mustard
•    ½ tsp    Sugar
•                 White Pepper
•                 Salt
•     ½ tsp   Fresh or dry finely chopped Parsley

Directions:

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.