2 lbs. asparagus, trimmed and pared
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 tsp. Dijon mustard
1 tsp. lemon juice
1 1/2 tbsp. minced chives or green scallion tops
4 egg whites
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Pinch of sugar

Heat oven to 250 degrees. Cook the asparagus in boiling salted water until just tender, 2 to 3 minutes. Drain under cold running water; pat dry. Place on a shallow oven proof serving dish. Keep warm in oven. (Asparagus may be prepared earlier and reheated in a warm oven, if desired.)

Combine the mayonnaise, sour cream, mustard, lemon juice and chives in a medium size bowl. Mix well.

Beat the egg whites with the salt and pepper until soft peaks form. Sprinkle with sugar; beat until stiff. Fold egg whites into mayonnaise mixture. Spoon evenly over the top of the asparagus. Heat the broiler unit and place the asparagus meringue under the broiler until top is lightly browned, about 3 minutes. To serve, break through meringue and spoon out the asparagus with the meringue.