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Mix the mayonnaise, sour cream, chives and mustard in a bowl.
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.
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.
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